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Italian Tomato Tart Recipe

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Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil.

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Italian Tomato Tart Recipe

Prep: 30 min. Bake: 20 min. + standing

Yield: 8 Servings

30 20 50

Ingredients

1 sheet refrigerated pie pastry
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 pound bulk Johnsonville® Ground Sausage
1 small onion, chopped
1/2 cup finely chopped green pepper
4 garlic cloves, minced
6 plum tomatoes, seeded and cut into wedges
3/4 cup loosely packed basil leaves, chopped
1/2 cup mayonnaise
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper

Directions

Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°.
In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell.
Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 piece equals 396 calories, 30 g fat (10 g saturated fat), 47 mg cholesterol, 582 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Italian Tomato Tart in Country Woman Christmas Annual 2009, p32

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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