Savory Italian Tart Recipe

DIRECTIONS

1. Heat oven to 375°F.
2. 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.
3. 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.
4. 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.
5. Squeeze out and discard seeds and juice from tomatoes; coarsely chop. Pat dry on paper towels; set aside.
6. Heat a 9-inch heavy skillet over medium heat. Crumble sausage into skillet, and cook until lightly browned, stirring occasionally, about 5 minutes.
7. Add asparagus pieces (not tips). Cook until sausage is browned and asparagus is tender, about 2 minutes. Remove from heat; set aside.
8. 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.
9. Bake for 25 minutes. Remove from oven. Arrange reserved asparagus tips, spoke style, in center of tart, pressing in slightly.
10. 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.
11. Let stand for 15 minutes. Very carefully remove sides of pan. Garnish with grape tomato fan, if desired.