Tomato and Sausage Tart

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.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

1. Preheat oven to 400°.
2. Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
3. Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
4. Drain and let cool.
5. Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
6. Combine cheese and mayonnaise in small bowl and blend well.
7. Spread over tomato slices, sealing completely to edges.
8. Bake until hot and bubbly, about 35 minutes.
9. Serve immediately.