Savory Italian Tart Recipe
![Atkins Savory Italian Tart](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/a7d4857be797708f9e790d2529f90fcc_c54292ba-974a-4706-98f3-116aff7f0b21.png)
5.3g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 25 Minutes
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
20.8g
Protein
18.8g
Fat
1.4g
Fiber
276.6cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 tsp Whole Grain Soy Flour
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1 lb Asparagus
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0 1/2 cup Cherry Tomatoes
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6 oz Hot Italian Turkey Sausage
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2 large Egg (Whole)
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2 cup Ricotta Cheese (Whole Milk)
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2 cup, shredded Swiss Cheese
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1 tsp Italian Seasoning
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0 1/2 tsp Black Pepper
DIRECTIONS
- Heat oven to 375°F.
- Butter bottom and sides of an 11-inch tart pan with removable bottom. Evenly sift soy flour onto bottom and sides of pan; set aside.
- Bring a large saucepan of water to a boil over medium-high heat. Add asparagus and return to a boil. Cook asparagus just until tender-crisp, about 2 to 3 minutes (depending on thickness of spears). Drain, and cover with cold water to stop cooking. Drain well.
- Cut 2 1/2-inches off the asparagus tips; pat dry on paper towels; reserve for top of tart. Slice remaining stem ends into 1/4-inch pieces, pat dry on paper towels, and set aside.
- Squeeze out and discard seeds and juice from tomatoes; coarsely chop. Pat dry on paper towels; set aside.
- Heat a 9-inch heavy skillet over medium heat. Crumble sausage into skillet, and cook until lightly browned, stirring occasionally, about 5 minutes.
- Add asparagus pieces (not tips). Cook until sausage is browned and asparagus is tender, about 2 minutes. Remove from heat; set aside.
- In a large bowl, lightly beat eggs, then stir in ricotta until combined. Stir in 2 1/2 cups Jarlsberg cheese, the tomatoes, sausage-asparagus mixture, Italian herbs and pepper. Stir until combined. Evenly spread mixture into prepared tart pan, smoothing top. Place filled tart pan on a large baking sheet.
- Bake for 25 minutes. Remove from oven. Arrange reserved asparagus tips, spoke style, in center of tart, pressing in slightly.
- Sprinkle asparagus tips with remaining 1/4 cup Jarlsberg cheese, and add 1/2 cup sliced black or green olives, if using. Bake until the tip of a knife inserted near center comes out clean, about 5 minutes.
- Let stand for 15 minutes. Very carefully remove sides of pan. Garnish with grape tomato fan, if desired.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.