• 1 sheet refrigerated pie crust
• 3/4 pound lean ground beef (90% lean)
• 1 shallot, finely chopped
• 2 large eggs
• 3/4 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded part-skim mozzarella cheese
• 2/3 cup shredded Asiago cheese
• 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
• 1/4 cup coarsely chopped fresh basil
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• toppings:
• 2 tablespoons pine nuts, toasted
• Thinly sliced fresh basil, optional

Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling. In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat. In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell. Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.