cheese/tomato/sausage tart

How To Make cheese/tomato/sausage tart

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Slice the tomatoes into 1/4-inch (.6cm) slices.
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  4

  Lay them on paper towels, and sprinkle with salt.
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  5

  Allow them to sit for a minimum of 30 minutes, and a maximum of 60 minutes.
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  6

  At the end of the waiting period, place some paper towels on top of the tomatoes, blot, and then reserve.
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  7

  While you're waiting for the tomatoes to release their moisture, place the sausage into a sauté pan over medium heat.
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  8

  Cook until the pink is removed, about 5 to 7 minutes.
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  9

  Chef’s Note: Use a wooden spoon to break the sausage into small bits.
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  10

  Drain on paper towels, and reserve.
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  11

  Place the crust into a tart pan, and push into the sides.
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  12

  Place in the freezer for 20 minutes.
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  13

  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  14

  Remove the tart crust from the freezer, and blind bake in the preheated oven for 20 minutes.
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  15

  Chefs Note: Blind baking the crust involves lining the crust with parchment paper, and then adding some pie weights.
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  16

  Take the tart crust from the oven.
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  17

  Remove the parchment and pie weights, and then dock the bottom of the crust.
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  18

  Chef’s Note: Docking involves piercing the crust with a paring knife, or fork, to prevent it from rising.
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  19

  Return the crust to the oven and bake for an additional 10 minutes, or until it begins to brown.
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  20

  Add the butter and grapeseed oil to a sauté pan over medium heat.
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  21

  When the foaming subsides, add the onions, and dried spices.
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  22

  Sauté the onions until they are translucent, and starting to brown, about 6 to 8 minutes.
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  23

  Remove from the pan and allow them to cool.
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  24

  Add the sour cream, cheddar, hot sauce, black pepper, and cooled onions to a bowl, and mix to combine.
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  25

  Place the sliced provolone on the bottom of the crust.
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  26

  Add a layer of tomatoes.
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  27

  Place the sausage evenly over the top.
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  28

  Add the sour cream/cheddar sauce.
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  29

  Top with the mozzarella.
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  30

  Place the pie in the preheated oven, and bake until the cheese is bubbly and beginning to brown, about 40 to 45 minutes..
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  31

  PLATE/PRESENT
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  32

  Let the tart cool to rest about 15 minutes before serving.
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  33

  Slice and serve while still warm. Enjoy.
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  34

  Keep the faith, and keep cooking.
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