An impressive-looking herby, savoury tart with succulent sausages
Serves 4
Takes 15 minutes to make and 35-40 minutes in the oven
Per serving:
722kcals
47.4g fat (15.4g saturated)
19.6g protein
58.3g carbs
9g sugar
3.1g salt
1. Preheat the oven to 180°C/ fan160°C/gas 4. Unroll the pastry and use to line a 20cm x 30cm shallow, loose-bottomed, fluted tart tin. Line with baking paper and baking beans, transfer to a baking sheet and blind bake for 5 minutes. Remove the paper and beans.
2. Meanwhile, heat the oil in a small frying pan over a medium heat. Add the onions and cook for 8 minutes, stirring occasionally, until softened and golden. Add the sage and cook for 1 minute. Tip into a large bowl.
3. Skin the sausages and place the meat in the bowl, along with the breadcrumbs, egg and plenty of black pepper. Mix well – you’ll find it easiest to use your hands.
4. Tip the sausage mixture into the pastry case (make sure you spread it right to the edges as the filling may shrink very slightly during cooking).
5. Bake for 20 minutes. Brush with the honey, sprinkle with the sesame seeds and bake for a further 5-10 minutes, until golden. Serve with a dressed winter leaf salad.
© delicious. magazine
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