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An impressive-looking herby, savoury tart with succulent sausages. This is a great recipe to freeze.
Per serving: 722kcals, 47.4g fat (15.4g saturated), 19.6g protein, 58.3g carbs, 9g sugar, 3.1g salt
Freeze it: at the end of step 4. Freeze for up to 3 months. Defrost thoroughly, then finish step 5.
Choose a light, soft red such as a Pinot Noir or inexpensive New World Merlot – something fairly simple and easy-going.
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I made this tart for the two mums on Mothers Day and it was a big hit. Full of flavour but the aroma whilst cooking was fantastic and then the leftovers called to me everytime I opened the fridge door!
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