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My review
Tomato Sausage Tart
DOREENBUCH
"Tomatoes and sausage are baked in cheesy layers then served with a home made basil mayonnaise. Delicious and very easy.....great for a brunch or showers."
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Ingredients
1 h 10 m servings 606 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
- Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
- Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
- Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
- To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 606 calories; 52.6 g fat; 19.2 g carbohydrates; 15.8 g protein; 96 mg cholesterol; 623 mg sodium. Full nutrition
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Reviews
Read all reviews 2835 Ratings
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Most helpful positive review
9/20/2004
Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared m...
Most helpful critical review
9/4/2009
didn't turn out at all. Too watery and just not a good taste. I used a pie shell the size that they called for and it didn't all fit there was too much filling. There are only two of us and used...
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9/20/2004
Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared m...
7/19/2005
Delicious recipe! Used a frozen deep dish pie crust as a timesaver. Also, used more than 1/2 pound of Italian sausage. My advice is to make this the day before you want to serve it so it will ha...
3/4/2008
I just made this for my tomato-loving son for dinner. He says it is awesome. It is a little juicy, even after I took reviewer's suggestion and juiced and drained the tomatoes. It's finally set u...
8/5/2007
DEFINITELY needs more egg. I put in 3 eggs instead of just 1, and I think it would have fallen apart without them. Eggs are like the glue that hold a quiche together!! But, with the 3 eggs (a...
8/18/2006
DEEE-LISH! This was much more like a meal than the other tomato basil tart on the site. I again used tons (maybe 3/4 cup?) chopped fresh basil (YUM!!) instead of dried, and used the ready-to-s...
9/3/2007
This was very yummy. The only thing I would do differently, is to blanch the tomatoes before and peel them. The skins don't bake so well in the oven.
2/3/2008
Great recipe!!! I like others did not make the basil mayo but think it would have worked well. Made my own pie crust & used a smoked sausage instead of Italian. Added only 1 cup of cheese (1/2 o...
7/21/2009
Definately would make again! I added the spices to the egg mixture and doubled the garlic. Didn't use the mayo - thought it was fine without. Also followed advice in other reviews - seeded the...