Cheesetomatosausage Tart Recipes

TOMATO AND SAUSAGE TART

Steps:

• 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.

CHEESE/TOMATO/SAUSAGE TART

Steps:

• 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.

SAUSAGE & CHEESE TARTS

Steps:

• Mix together sausage, cheese, ranch and red pepper.
• Scoop into tart shells.
• Bake@ 375 for 10-12 minutes.
• These also freeze very well.

RHUBARB TART WITH SHORTBREAD CRUST

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.