Sage and onion sausage tart

Sage and onion sausage tart

This impressive tart with succulent sausages is a great recipe to freeze, then finish cooking for a quick midweek meal.

Sage and onion sausage tart

  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make and 35-40 minutes in the oven

This impressive tart with succulent sausages is a great recipe to freeze, then finish cooking for a quick midweek meal.

Nutrition: per serving

Calories
722kcals
Fat
47.4g (15.4g saturated)
Protein
19.6g
Carbohydrates
58.3g (9g sugar)
Salt
3.1g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  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.

Nutrition

Calories
722kcals
Fat
47.4g (15.4g saturated)
Protein
19.6g
Carbohydrates
58.3g (9g sugar)
Salt
3.1g

delicious. tips

  1. Freeze it at the end of step 4. Freeze for up to 3 months. Defrost thoroughly, then finish step 5.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.