Savory Italian Tart

Savory Italian Tart
(recipe source: tasteandtell.com & wilton)


I was in a 'pizza mood' last night but didn't feel like ordering in or making the traditional crust. So, I was poking around and came across this gorgeous tart. I had the puff pastry already so I thought let's give it a shot. We all really liked it. It was so tasty and that flaky 'crust' was perfect. I played around with the ingredients a little bit. I used a combo of sweet and hot sausage and used the cheese that I had on hand. I think you'll love that this recipe can easily adapt to your personal taste. Enjoy!


1 package (8 oz.) refrigerated puff pastry dough
2 sweet Italian sausage links (1 lb.), discard the casings (I used one hot and one sweet)
2 large tomatoes, diced
2 tablespoons chopped fresh basil
1 clove garlic, minced
3 tablespoons shredded Parmesan cheese
1/2 cup shredded sharp cheddar cheese or cheese of your choice (I used Fontina and an Italian blend)
3 tablespoons milk
2 eggs
1/2 cup heavy cream
1/4 teaspoon hot pepper flakes (optional)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 425F.

Roll puff pastry on floured surface into a circle approximately 13 inches wide. Press dough into tart pan. Place a piece of foil over 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, stirring and breaking up pieces, until the sausage is no longer pink, about 7 minutes. Drain well. Transfer sausage to large bowl, add tomatoes, garlic, basil, pepper, salt and cheese. In separate bowl, whisk eggs, cream and milk together. Combine both mixtures; mix well. Pour into baked shell and bake an additional 15 minutes. Reduce oven temperature to 350F. Bake an additional 10-12 minutes or until egg mixture is set and golden. Remove from oven; cool 5-10 minutes before cutting.