Cheese/Tomato/Sausage Tart

Andy Anderson !

By
@ThePretentiousWichitaChef

This is one of my favorite savory tarts, and one of my guests favorites, if you count the number of times it get requested. It grew from a traditional Southern recipe, and then matured from there.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

your favorite savory pie, or tart pastry
8 oz
italian sausage, mild or hot, your choice
2 large
fresh tomatoes
salt, kosher variety, for the tomatoes
1/2 medium
yellow onion, finely chopped
1 Tbsp
sweet butter, unsalted
1 Tbsp
grapeseed oil
4 slice
provolone cheese, 2 ounces
1/2 c
sour cream
4 oz
sharp cheddar, freshly grated
1 tsp
hot sauce, i like frank’s hot sauce
black pepper, freshly ground, to taste
1/2 tsp
dried basil
1/2 tsp
dried oregano
1/2 tsp
dried rosemary
4 oz
mozzarella, freshly grated

Step-By-Step

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1PREP/PREPARE

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2Gather your ingredients.

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3Slice the tomatoes into 1/4-inch (.6cm) slices.

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4Lay them on paper towels, and sprinkle with salt.

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5Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.

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6At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.

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7While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.

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8Cook until the pink is removed, about 5 to 7 minutes.

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9Chef’s Note: Use a wooden spoon to break the sausage into small bits.

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10Drain on paper towels, and reserve.

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11Place the crust into a tart pan, and push into the sides.

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12Place in the freezer for 20 minutes.

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13Place a rack in the middle position, and preheat the oven to 350f (175c).

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14Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.

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15Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.

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16Take the tart crust from the oven.

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17Remove the parchment and pie weights, and then dock the bottom of the crust.

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18Chef’s Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.

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19Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.

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20Add the butter and grapeseed oil to a sauté pan over medium heat.

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21When the foaming subsides, add the onions, and dried spices.

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22Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.

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23Remove from the pan and allow them to cool.

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24Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.

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25Place the sliced provolone on the bottom of the crust.

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26Add a layer of tomatoes.

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27Place the sausage evenly over the top.

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28Add the sour cream/cheddar sauce.

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29Top with the mozzarella.

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30Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..

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31PLATE/PRESENT

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32Let the tart cool to rest about 15 minutes before serving.

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33Slice and serve while still warm. Enjoy.

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34Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pizza
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Sodium, Soy Free, Low Carb
Hashtags: #tart, #Yummy, #Pizza