Recipe by Leslie in Texas
This tart is wonderful for brunch or a light lunch or supper. Serve with a mixed green or fruit salad. I've made this many times over the years and always get a lot of compliments when I serve it. Garden-fresh tomatoes are a big plus in this tart--to peel easily, spearing the tomato with a fork, immerse briefly in boiling water, run under cold water and the peel just slips off! Originally from a Bon Appetit Breakfasts and Brunches cookbook, published in 1983.
Top Review by woodland hues
Loved this tart and will make again. Very easy to prepare and easier to eat. I shall confess that I didn't peel the tomatoes (!) and I would recommend allowing the tart to sit for 10 minutes after removing from the oven to set. We dove into it straightaway and it was still too liquidy to handle properly. Not that that detracted from the sublime tastes. Thanks for this wonderful recipe.
- 2 teaspoons Dijon mustard
- 1 (9 inch) unbaked pie shells
- 1⁄2 lb Italian sausage
- 2 -3 medium tomatoes, peeled, cored and thickly sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried basil
- 1⁄4 cup fresh parsley, chopped
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄2 cup mayonnaise
Directions See How It's Made
- Preheat oven to 400°.
- Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
- Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
- Drain and let cool.
- Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
- Combine cheese and mayonnaise in small bowl and blend well.
- Spread over tomato slices, sealing completely to edges.
- Bake until hot and bubbly, about 35 minutes.
- Serve immediately.