An impressive-looking herby, savoury tart with succulent sausages. This is a great recipe to freeze.
- 375g pack fresh ready-rolled shortcrust pastry, at room temperature
- 1 tbsp olive oil
- 2 onions, chopped
- 10 fresh sage leaves, chopped
- 600g good-quality pork sausages
- 100g fresh white breadcrumbs
- 1 egg, beaten
- 2 tbsp runny honey
- 1 tbsp sesame seeds
- 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.
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.