Best Tomato Sausage Tart Recipes

TOMATO AND SAUSAGE TART

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.

TOMATO SAUSAGE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
• Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
• Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
• Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
• To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.

CHEESE/TOMATO/SAUSAGE TART

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.