Best 3 Tomato And Sausage Tart Recipes

Indulge in a culinary journey with our delectable Tomato and Sausage Tart, a symphony of flavors that will tantalize your taste buds. This savory dish combines the perfect balance of juicy tomatoes, succulent sausage, and a flaky, golden crust. With its vibrant colors and enticing aroma, this tart is sure to be the star of any gathering. Discover the secrets behind this culinary masterpiece with our collection of carefully curated recipes. From classic variations to unique twists, each recipe offers a unique take on this timeless dish. Embark on a culinary adventure and elevate your baking skills with our comprehensive guide to the Tomato and Sausage Tart.

**Recipes included in the article:**

1. **Classic Tomato and Sausage Tart:** A traditional recipe that showcases the harmonious blend of tomatoes, sausage, and a buttery crust.

2. **Sun-Dried Tomato and Spinach Tart:** A delightful variation featuring the tangy sweetness of sun-dried tomatoes and the earthy goodness of spinach.

3. **Roasted Vegetable and Sausage Tart:** A hearty and colorful tart packed with roasted vegetables, savory sausage, and a crispy crust.

4. **Cheesy Tomato and Sausage Tart:** A cheesy delight that combines three types of cheese with juicy tomatoes, sausage, and a flaky crust.

5. **Mini Tomato and Sausage Tarts:** Perfect for parties or appetizers, these miniature tarts offer a delightful bite-sized experience.

6. **Vegan Tomato and Sausage Tart:** A plant-based version made with vegan sausage, tofu, and a flaky crust, catering to those with dietary preferences.

7. **Gluten-Free Tomato and Sausage Tart:** A delicious option for those with gluten sensitivities, featuring a gluten-free crust and all the classic flavors of the dish.

8. **Spicy Tomato and Sausage Tart:** A fiery variation that incorporates spicy sausage, chili flakes, and a touch of cayenne pepper for a flavorful kick.

9. **Sweet and Savory Tomato and Sausage Tart:** A unique twist that combines the sweetness of caramelized onions with the savory flavors of sausage and tomatoes.

10. **Puff Pastry Tomato and Sausage Tart:** A quick and easy recipe that utilizes store-bought puff pastry for a flaky and delicious crust.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND SAUSAGE TART

Tomato and Sausage Tart image

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.

Provided by Leslie in Texas

Categories Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

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

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.

ANNA'S TOMATO TART

Anna's Tomato Tart image

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
Cool slightly, cut into squares, and serve warm or at room temperature.

CHEESE/TOMATO/SAUSAGE TART

Cheese/Tomato/Sausage Tart image

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

Provided by Andy Anderson !

Categories Pizza

Time 1h

Number Of Ingredients 17

Ingredients

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

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.

Tips:

Use a good quality puff pastry. This will make a big difference in the final product.
Don't overfill the tart. It should be full, but not overflowing.
Bake the tart until the pastry is golden brown and the filling is bubbling.
Let the tart cool for a few minutes before slicing and serving. This will help the filling to set.
Serve the tart warm or at room temperature.

Conclusion:

This tomato and sausage tart is a delicious and easy-to-make dish that is perfect for any occasion. It is made with simple ingredients that are readily available, and it can be tailored to your own taste preferences. Whether you like your tart spicy or mild, vegetarian or meat-based, there is a recipe in this article that will suit you. So next time you are looking for a quick and easy meal, give one of these tomato and sausage tarts a try. You won't be disappointed!