Real Recipes From Real Home Cooks ®

cheese/tomato/sausage tart

Recipe by
Andy Anderson !
Wichita, KS

This is one of my favorite savory tarts, and one of my guest's favorites, if you count the number of times it gets requested. It grew from a traditional Southern recipe, and then matured from there. So, you ready… Let’s get into the kitchen.

yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For cheese/tomato/sausage tart

  • PLAN/PURCHASE
  • your favorite savory pie, or tart pastry
  • 8 oz
    italian sausage, mild or hot, your choice
  • 2 lg
    fresh tomatoes
  • salt, kosher variety, for the tomatoes
  • 1/2 md
    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

How To Make cheese/tomato/sausage tart

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients.
  • 3
    Slice the tomatoes into 1/4-inch (.6cm) slices.
  • 4
    Lay them on paper towels, and sprinkle with salt.
  • 5
    Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.
  • 6
    At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.
  • 7
    While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.
  • 8
    Cook until the pink is removed, about 5 to 7 minutes.
  • 9
    Chef’s Note: Use a wooden spoon to break the sausage into small bits.
  • 10
    Drain on paper towels, and reserve.
  • 11
    Place the crust into a tart pan, and push into the sides.
  • 12
    Place in the freezer for 20 minutes.
  • 13
    Place a rack in the middle position, and preheat the oven to 350f (175c).
  • 14
    Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.
  • 15
    Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.
  • 16
    Take the tart crust from the oven.
  • 17
    Remove the parchment and pie weights, and then dock the bottom of the crust.
  • 18
    Chef’s Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.
  • 19
    Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.
  • 20
    Add the butter and grapeseed oil to a sauté pan over medium heat.
  • 21
    When the foaming subsides, add the onions, and dried spices.
  • 22
    Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.
  • 23
    Remove from the pan and allow them to cool.
  • 24
    Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.
  • 25
    Place the sliced provolone on the bottom of the crust.
  • 26
    Add a layer of tomatoes.
  • 27
    Place the sausage evenly over the top.
  • 28
    Add the sour cream/cheddar sauce.
  • 29
    Top with the mozzarella.
  • 30
    Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..
  • 31
    PLATE/PRESENT
  • 32
    Let the tart cool to rest about 15 minutes before serving.
  • 33
    Slice and serve while still warm. Enjoy.
  • 34
    Keep the faith, and keep cooking.
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