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Nutrition Facts
Serving Size 202 g
(Approx. 8 Servings)
Amount Per Serving
Calories 500 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 19 g 95%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 850 mg 35%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 20 g
Vitamin A 30% Iron 15%
Vitamin C 6% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Asparagus Goat Cheese Tart

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

16 Oz goat cheese
6 eggs, beaten
1 Pillsbury Pie Dough
1/3 cup(s) La Conserva Della Nonna Asparagus cream
1 Tsp kosher salt
8 Oz asparagus, diced
1 cup(s) H-E-B Zeema Sweet Tomatoes, halved
1 Tsp olive oil
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Preheat oven to 350ºF.
Roll out pie crust into pie or tart pan. Using a fork poke holes in crust. Place a piece of parchment paper or foil over crust and fill with dry beans or dry rice. Bake crust for 15 minutes. Then remove and set aside.
Combine eggs, cheese, and asparagus cream into a bowl and mix with a hand mixer or a food processor.
Saute asparagus and tomatoes in olive oil over medium high heat for several minutes until tomatoes begin to blister.
Remove foil or parchment paper and dry beans from pie crust. Save beans in a plastic bag for later use.
Spread asparagus and tomato on bottom of crust then pour goat cheese over mixture.
Bake for 35 minutes or until filling has set.
Cool then serve.


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