Savory Italian Tart
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 -6 servings
-
Course
Breakfast
Savory Italian Tart
Description
This Savory Italian Tart starts with an 8-ounce sheet of refrigerated puff pastry pressed into a tart pan and pre-baked until golden. The filling is made from Italian sausage cooked and drained, mixed with fresh diced tomatoes, minced garlic, chopped basil, black pepper, salt, and a combination of shredded Parmesan and cheddar cheeses. A custard mixture of eggs, heavy cream, and milk is whisked and combined with the sausage mixture before being poured into the partially baked pastry shell.
The tart is then baked until the egg custard is fully set and the surface turns golden, providing a creamy, rich filling contrasted by the flaky, buttery puff pastry crust. The sausage brings a meaty, savory profile complemented by the fresh tomato and herb notes, while the cheeses contribute sharpness and richness.
Once baked, the tart is allowed to cool briefly to facilitate neat slicing. It can serve as an appetizer or be accompanied by salad or vegetables for a fuller meal. The tart pan aids in creating a structured shape and even cooking.
Using fresh ingredients such as basil and garlic ensures bright flavor. The recipe credits the Wilton tart pan packaging as a source, indicating the importance of suitable bakeware for the ideal result.
Ingredients
- 1 package 8 oz. refrigerated puff pastry dough
- 1 lb Italian sausage links casings discarded
- 2 tomato diced, large
- 2 tablespoons basil chopped, fresh
- 1 clove garlic minced
- 2 tablespoons Parmesan Cheese shredded
- 1/4 cup cheddar cheese shredded
- 3 tablespoons milk
- 2 egg
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425ºF.
- Roll puff pastry on floured surface into a circle approximately 13 inches wide. Press dough into an 11-inch tart pan. Place a piece of foil sprayed with nonstick cooking spray over the dough and fill with dried beans or pie beads. Bake 8-10 minutes or until golden.
- Meanwhile, cook sausage in a large skillet over moderately high heat, breaking it up as it cooks, until the sausage is no longer pink, about 7 minutes. Drain well. Transfer sausage to large bowl and add the tomatoes, garlic, basil, pepper, salt and cheese.
- In separate bowl, whisk the eggs, cream and milk together. Combine both mixtures; mix well.
- Pour into the baked shell and bake an additional 15 minutes. Reduce oven temperature to 350ºF. Bake an additional 10-12 minutes or until egg mixture is set and golden. Remove from oven; cool 5-10 minutes before cutting.
Notes
- This recipe is structured around using an 8-ounce puff pastry sheet pressed into an 11-inch tart pan for proper shape and even baking.
- Cook the Italian sausage thoroughly, draining any excess fat before mixing it with tomatoes, garlic, basil, and cheeses to ensure a balanced, non-greasy filling.
- Whisk together eggs, cream, and milk separately before combining with the sausage mixture to create a smooth custard that sets well during baking.
- Allow the tart to cool 5 to 10 minutes after baking before slicing to help the filling firm up for clean cuts.
User Reviews
Overall Rating
5
You'll Also Love
