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Savory Tomato and Sausage Tart Recipe

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Ingredients

Adjust Servings:
2 teaspoons dijon mustard
1 (9 inch) unbaked pie shells
1/2 lb italian sausage
2 - 3 medium tomatoes, peeled, cored and thickly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon dried basil
1/4 cup fresh parsley, chopped
1 1/2 cups shredded cheddar cheese
1/2 cup mayonnaise

Nutritional information

481.8
Calories
327 g
Calories From Fat
36.4 g
Total Fat
13 g
Saturated Fat
56.3 mg
Cholesterol
1143.1 mg
Sodium
22.3 g
Carbs
1.8 g
Dietary Fiber
2.9 g
Sugars
16.8 g
Protein
108g
Serving Size

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Savory Tomato and Sausage Tart Recipe

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    Loved this tart and will make again. Very easy to prepare and easier to eat. I shall confess that I didn't peel the tomatoes (!) and I would recommend allowing the tart to sit for 10 minutes after removing from the oven to set. We dove into it straightaway and it was still too liquidy to handle properly. Not that that detracted from the sublime tastes. Thanks for this wonderful recipe.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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 , Loved this tart and will make again Very easy to prepare and easier to eat I shall confess that I didn’t peel the tomatoes (!) and I would recommend allowing the tart to sit for 10 minutes after removing from the oven to set We dove into it straightaway and it was still too liquidy to handle properly Not that that detracted from the sublime tastes Thanks for this wonderful recipe , SO GOOD! I served this with cream of chicken soup at a Christmas lunch used chicken w/ garlic and roasted red pepper sausage from Whole ‘Paycheck’ used fresh basil instead of dried and since I didn’t know what to do with the parsley (the directions didn’t specify) I added it in with the basil, S&P It may have been intended for a garnish Regardless, this was absolutely delicious


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    Steps

    1
    Done

    Preheat Oven to 400.

    2
    Done

    Brush Mustard Over Pastry Shell and Bake 5 Minutes; Remove from Oven and Cool.

    3
    Done

    Remove Sausage from Its Casings and Saut in a Small Skillet, Crumbling With a Fork, Until Cooked Through.

    4
    Done

    Drain and Let Cool.

    5
    Done

    Sprinkle Sausage Over Pastry Shell, Cover With Tomato Slices, and Sprinkle With Salt, Pepper, Basil and Parsley.

    6
    Done

    Combine Cheese and Mayonnaise in Small Bowl and Blend Well.

    7
    Done

    Spread Over Tomato Slices, Sealing Completely to Edges.

    8
    Done

    Bake Until Hot and Bubbly, About 35 Minutes.

    9
    Done

    Serve Immediately.

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