TOMATO AND SAUSAGE TART
This tart is wonderful for brunch or a light lunch or supper. Serve with a mixed green or fruit salad. I've made this many times over the years and always get a lot of compliments when I serve it. Garden-fresh tomatoes are a big plus in this tart--to peel easily, spearing the tomato with a fork, immerse briefly in boiling water, run under cold water and the peel just slips off! Originally from a Bon Appetit Breakfasts and Brunches cookbook, published in 1983.
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
- Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
- Drain and let cool.
- Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
- Combine cheese and mayonnaise in small bowl and blend well.
- Spread over tomato slices, sealing completely to edges.
- Bake until hot and bubbly, about 35 minutes.
- Serve immediately.
CHEESE/TOMATO/SAUSAGE TART
This is one of my favorite savory tarts, and one of my guests favorites, if you count the number of times it get requested. It grew from a traditional Southern recipe, and then matured from there. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pizza
Time 1h
Number Of Ingredients 17
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Slice the tomatoes into 1/4-inch (.6cm) slices.
- 4. Lay them on paper towels, and sprinkle with salt.
- 5. Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.
- 6. At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.
- 7. While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.
- 8. Cook until the pink is removed, about 5 to 7 minutes.
- 9. Chef's Note: Use a wooden spoon to break the sausage into small bits.
- 10. Drain on paper towels, and reserve.
- 11. Place the crust into a tart pan, and push into the sides.
- 12. Place in the freezer for 20 minutes.
- 13. Place a rack in the middle position, and preheat the oven to 350f (175c).
- 14. Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.
- 15. Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.
- 16. Take the tart crust from the oven.
- 17. Remove the parchment and pie weights, and then dock the bottom of the crust.
- 18. Chef's Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.
- 19. Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.
- 20. Add the butter and grapeseed oil to a sauté pan over medium heat.
- 21. When the foaming subsides, add the onions, and dried spices.
- 22. Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.
- 23. Remove from the pan and allow them to cool.
- 24. Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.
- 25. Place the sliced provolone on the bottom of the crust.
- 26. Add a layer of tomatoes.
- 27. Place the sausage evenly over the top.
- 28. Add the sour cream/cheddar sauce.
- 29. Top with the mozzarella.
- 30. Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..
- 31. PLATE/PRESENT
- 32. Let the tart cool to rest about 15 minutes before serving.
- 33. Slice and serve while still warm. Enjoy.
- 34. Keep the faith, and keep cooking.
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