Give sausages a sophisticated makeover with this gorgeous, easy tart.
Ingredients
- 1 chilled Saxby’s shortcrust pastry flan case (raw)
- 5 tablespoons tomato pizza topping
- 4 pork and herb sausages
- 75g sun-dried tomatoes in olive oil, drained and chopped
- 125g ball buffalo mozzarella
- 25g freshly grated Parmesan
- Italian mixed leaf salad, to serve
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray inside to heat up.
- 2. Spread the base of 1 chilled Saxby’s shortcrust pastry flan case (raw) with 5 tablespoons tomato pizza topping and set aside.
- 3. Remove the skin from 4 pork and herb sausages and break the meat into small lumps. Heat a non-stick frying pan over a medium-high heat, add the sausage meat and stir-fry for 2 minutes, until lightly golden. Drain briefly on kitchen paper.
- 4. Sprinkle into the pastry case, along with 75g sun-dried tomatoes in olive oil, drained and chopped, and 125g ball buffalo mozzarella, drained well and torn into small chunks. Scatter over 25g freshly grated Parmesan and transfer the tart to the hot baking tray.
- 5. Bake for 25 minutes or until bubbling and the pastry is golden. Serve with an Italian mixed leaf salad.