CHEESE/TOMATO/SAUSAGE TART

Cheese/Tomato/Sausage Tart image

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

Ingredients

PLAN/PURCHASE
your favorite savory pie, or tart pastry
8 oz italian sausage, mild or hot, your choice
2 large fresh tomatoes
salt, kosher variety, for the tomatoes
1/2 medium yellow onion, finely chopped
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil
4 slice provolone cheese, 2 ounces
1/2 c sour cream
4 oz sharp cheddar, freshly grated
1 tsp hot sauce, i like frank's hot sauce
black pepper, freshly ground, to taste
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
4 oz mozzarella, freshly grated

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.