Cooking Through Generations

I got to host again! After months of not making food for more than my little family of three, it felt special to be making food for others again. I was motivated and dug a little harder to get a tasty idea for Sunday breakfast. My husband gifted me a tart pan for Mother’s Day, so I was also itching to use it and that impacted my choice.

This tart has excellent flavour. The tomato, basil, and garlic in the tart give it a bruschetta flavour, but the Italian sausage and egg add heartiness and help it to be a complete meal. I made it for breakfast, but it could easily be for any meal of the day. I have not used puff pastry much, so working with that was new to me. Every summer I have my own herb pot and so I love to use fresh herbs any chance I can get. I was happy to use my fresh basil here.

So without further babbling, here are the instructions to put this tasty tart together.

Preheat the oven to 425 F.

You need to put the puff pastry into the tart pan. I tried to roll my pastry into a circle but I found it hard to roll. It was sticky and rather stretchy so next time I would just keep it in the rectangle it comes in and fit that into the tart pan. That would have been much easier.

There needs to be some kind of weight in the tart to keep the puff pastry from puffing up and misshaping, so there are a few options you can use for that. First line the pan with tin foil and then you can use dried beans or peas, a pie weight, or even rice. I used rice because that is all I had on hand. Later in the day I used the same rice for rice pilaf, so it was not wasted!

Bake the pastry for 8 – 10 minutes or until slightly golden.

While that is baking, fry the sausage and onions together in a frying pan. Drain excess grease if necessary.

Chop the tomatoes and basil and put in a bowl with garlic, cheese, pepper, and salt. Add the sausage to the mixture when it is complete.

In a different bowl, whisk the eggs, cream, and milk. Pour this mixture into the sausage mixture and combine.

Pour all of this into the baked pastry shell. Bake for 15 minutes at the high heat and then reduce the temperature of the oven to 350 F and bake for another 10-12 minutes or until the egg mixture is set.

After you remove it from the oven let it cool for 5-10 minutes before cutting into it.

YUM YUM!

Italian Sausage Tomato Tart

Recipe by trishamartin07Course: BreakfastCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

This is an extremely savory tart that will wow your guests and bonus is it looks pretty too!

Ingredients

• 1 pkg of refrigerated puff pastry dough

• 1 lb Italian sausage links, casings discarded

• 1 medium onion, diced

• 1 extra large tomato or 2 medium tomatoes

• 2 Tbsp of chopped fresh basil

• 1 clove of garlic, minced

• 2 Tbsp shredded Parmesan cheese

• 1/4 cup shredded cheddar cheese

• 3 Tbsp milk

• 2 eggs

• 1/2 cup whipping cream

• salt and pepper to taste

Directions

• Preheat oven to 425 F.
• Press puff pastry dough into a tart pan. Place a piece of foil onto the puff pastry. Fill with dried beans, peas, or rice. Bake the pastry for 8-10 minutes until golden.
• Fry the sausage and onions in a frying pan until sausage is cooked through and onions are translucent. Drain if needed.
• Mix the tomatoes, garlic, basil, pepper, salt, cheese, and sausage together.
• In a different bowl, whisk the eggs, milk, and cream together. Add it to the sausage mixture and combine.
• Pour it into the baked shell and bake for 15 minutes at the high heat. Reduce the oven to 350 F. Bake the tart for 10 – 12 more minutes. Remove from oven. Let set for 5-10 minutes before cutting.