Asparagus and Tomato Tart

Ingredients:

1 (9-inch) frozen pie crust

3 slices bacon, chopped (I use Midamar Turkey Bacon)

1 medium onion, chopped

1 bunch fresh asparagus

1/2 cup ricotta cheese

1/4 cup milk

2 eggs, lightly beaten

1 tablespoon chopped fresh parsley leaves

1 (14.5-ounce) can diced tomatoes, drained well, divided

1/2 teaspoon salt, plus more for seasoning

1/4 freshly ground black pepper, plus more for seasoning

1 1/2 teaspoons chopped fresh basil leaves

1 teaspoon balsamic vinegar

The night before:

1. Sauté the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. 

2. Snap off thick ends of asparagus, or if you're like me and you hate to waste, use a peeler to remove the thick skin at the bottom. Divide the bunch of asparagus in half and cut 1/2 bunch into 2 inch long pieces. Save the other 1/2 bunch for another recipe (stay tuned!)

3. Add onion and asparagus tips to the skillet with the bacon fat and sauté until tender, approximately 5 minutes.

After Work:

4. Preheat oven to 375 degrees F.

5. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.

6. In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and bacon and combine well. Pour egg mixture into the prepared crust.

7. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.

8. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.