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Garden Roasted Asparagus & Tomato Havarti Tart

Main Ingredients: Vegetables

Yield: 4-6 servings


  • 1/2 lb. asparagus, ends trimmed, cut into pieces
  • 1 pt. small heirloom variety tomatoes or grape tomatoes, halved
  • 2 tablespoons olive oil, plus 1/2 c. olive oil, divided
  • 1/4 tsp. kosher salt, or to taste
  • 1 c. packed basil leaves
  • 2 small garlic cloves, peeled
  • 1/4 tsp. crushed red pepper (optional)
  • 1 9" refrigerated pie crust, pre-baked according to package directions
  • 1 c. shredded havarti cheese
  • 1/3 c. Stella® crumbled goat cheese
  • 2 tablespoons sliced almonds
  • 1/2 c. arugula


  1. Preheat oven to 425° F. In a large bowl, add asparagus, tomatoes, 2 tablespoons olive oil and kosher salt. Toss to coat vegetables with olive oil. Spread vegetables on a large, rimmed baking sheet. Roast about 20 minutes, or until vegetables are tender and slightly shriveled. Remove vegetables from oven; reduce temperature to 350° F.
  2. Meanwhile, in a food processor, combine basil, garlic, and if using, crushed red pepper. Process until very finely chopped. Add remaining 1/2 cup olive oil; pulse several times until just combined.
  3. Spread basil-garlic mixture on bottom of pre-baked pie crust, reserving about 2 tablespoons basil-garlic mixture for drizzling over tart. Top with roasted vegetables, Havarti cheese, goat cheese, and almonds. Bake 6-8 minutes, or until cheese has melted. Top with arugula; drizzle with reserved basil-garlic mixture. Serve warm.



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