Sausage Tart makes a really nice alternative to breakfast, or a tasty brunch. It’s a layered tart with a puff pastry base. Piled on top is a combination of caramelized onions, Gruyere cheese, sausage and greens. It’s so delicious, you should try it.

 

Sausage Tart by Diverse Dinners

 

It is absolutely necessary to buy some really tasty sausages to make this tart. It doesn’t matter whether the sausages are made from pork, chicken, turkey or beef. Or try a mixture, just be sure that when cooked the result is a delicious mouthful of meat. Pick your favorite and follow the recipe. 

You can use any greens really. I used what has recently been coined power greens – a mixture of baby chard, kale and spinach. If you decide to use more mature greens, they will likely need chopping up and more time in the pan until wilted. The caramelized onions add a sweet aromatic flavor. I used yellow onions as they have a very savory aroma.

I like to cut my Sausage Tart up into eight pieces, but it can be divided up into larger portions if you like. 

 

Sausage Tart by Diverse Dinners

 

What I like about this recipe the most is how quickly it comes together. There are a few steps, and more than one pan is necessary, but when it comes together this Sausage Tart is a thing to behold.

The kids will love it too, they can walk around with a slice while they wreak havoc in your home. Thankfully, the cheese on the top keeps the ingredients together, so hopefully you will only have on a few crumbs to sweep up.

Sausage Tart can also be served as an hors d’oeuvre at a cocktail party. Imagine your guests taking elegant bites out of  a slice while sipping on a martini. Fabulous – right?

However you decide to serve this tasty tart, know that whomever gets their chops around it will enjoy it, and you will too.

 

Print Recipe

Sausage Tart

Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes

Ingredients

  • 1 tbsp unsalted butter
  • 2 1/2 cups yellow onions sliced
  • 1 tsp brown sugar
  • 1 tsp olive oil
  • 1 lb sausages removed from casings
  • 3 oz greens baby greens or chopped mature greens
  • 12 oz frozen puff pastry thawed
  • Flour to roll out pastry
  • 3 oz Gruyere cheese
  • 1 egg

Equipment & Utensils

  • Skillet
  • Rolling pin
  • Large Baking Tray
  • Parchment Paper
  • Large mixing bowl
  • Pastry brush

Instructions

  • Heat butter on medium heat in skillet until almost melted then add onions.
  • Saute onions until soft.
  • Add sugar, and continue to saute for 1 min.
  • Cover skillet and lower heat to low and allow to cook for a further 10 mins.
  • Check every 3 mins while onions continues to cook.
  • Remove from heat once onions have transformed into a jam-like consistency and set aside .
  • Wipe out skillet with a paper towel then add olive oil and place on high heat.
  • Tip in sausage meat and with a spatula gently mash sausage as it cooks to separate into nuggets.
  • Once all of sausage meat has transformed into nuggets and is cooked through, add greens.
  • Cook until greens has wilted then remove from heat and set aside.
  • Dust a dry clean surface with a handful of flour then roll out pastry approx. 1 inch wider than the baking tray but no larger than 15 inches.
  • Line baking tray with parchment paper
  • Carefully drape rolled out pastry over baking tray. The pastry will likely hang over the width of the tray.
  • Tip into bowl caramelized onions, sausage mixture, and 2 oz of cheese and mix thoroughly.
  • With a large spoon, spoon mixed ingredients on top of pastry. Create an even layer and leave an approx. 2 inch margin of pastry on all sides.
  • Sprinkle remaining 1 oz of cheese onto top.
  • Fold over pastry edges, tucking in the corners before folding.
  • Whisk egg until white and yolk is combined.
  • Brush folded edges of pastry with whisked egg.
  • Place into a preheated oven at 420 and cook until pastry is golden.
  • Once cooked, remove from oven and allow to cool a little.
  • Cut as preferred and serve immediately.

Notes

Use your favorite sausage in this recipe - pork, chicken, beef, turkey. You choose.