INGREDIENTS:
- 1 package (8 oz.) refrigerated puff pastry dough
- 1 lb Italian sausage links, casings discarded
- 2 large tomatoes, diced
- 2 tablespoons chopped fresh basil
- 1 clove garlic, minced
- 2 tablespoons shredded Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 3 tablespoons milk
- 2 eggs
- 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.
(Source: https://www.tasteandtellblog.com/savory-italian-tart/)
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