-
Savory Italian Tart
Filed under Main Dishes - PorkOct 14
Sometimes you find good recipes in unexpected places. You would think that all of the best recipes come from the best restaurants, or the best cookbooks, or the best blogs. But sometimes, a really good recipe comes right off of the package of something!!This recipe was on the package for my tart pan that I bought awhile back. It sounded good, so I saved the cardboard that it was on, and finally took the time to make it a couple of weeks back.
Not only was it quick and simple to prepare, it was delicious!! I made this back when I had a surplus of tomatoes from the garden, so it was a good recipe to use some of those up as well. (I am so far on blogging some of my cooking adventures!!)This is kind of a quiche-like dish, but quite a bit more substantial. The only thing I would be careful of is that it doesn’t make for very good leftovers. The crust gets quite soggy, but it is still tasty to just eat out the filling!
After I made it, I typed out the recipe to file away, but threw away the cardboard before checking to see if there was someone to give credit to, but the tart pan is made by Wilton, so Wilton will get the credit!
Savory Italian Tart
from Wilton1 package (8 oz.) refrigerated puff pastry dough
2 sweet Italian sausage links (1 lb.), discard the casings
2 large tomatoes, diced
2 tablespoons chopped fresh basil
1 clove garlic, minced
2 tablespoons shredded Parmesan cheese
1/4 cup shredded cheddar cheese
3 tablespoons milk
2 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepperPreheat oven to 425F.
Roll puff pastry on floured surface into a circle approximately 13 inches wide. Press dough into tart pan. Place a piece of foil over dough and fill with dried beans or pie beads. Bake 8-10 minutes or until golden.
Meanwhile, cook sausage in a large skillet over moderately high heat, stirring and breaking up pieces, until the sausage is no longer pink, about 7 minutes. Drain well. Transfer sausage to large bowl, add tomatoes, garlic, basil, pepper, salt and cheese. In separate bowl, whisk eggs, cream and milk together. Combine both mixtures; mix well. Pour into baked shell and bake an additional 15 minutes. Reduce oven temperature to 350F. Bake an additional 10-12 minutes or until egg mixture is set and golden. Remove from oven; cool 5-10 minutes before cutting.
18 Responses to “Savory Italian Tart”
-
FindingLaDolceVita said on October 14th, 2007 at 4:36 am
oooo..I like this!
[Reply]
-
eatme_delicious said on October 14th, 2007 at 6:53 am
Oooh that looks tasty! Especially the crust. There are some very good cookie recipes that come off of packages of shortening and jars of peanut butter!
[Reply]
-
KJ said on October 14th, 2007 at 10:17 am
This looks really good. My mum gets almost all her recipes off packets of things. They are not to be sneezed at.
[Reply]
-
BC said on October 14th, 2007 at 12:29 pm
That’s a beautiful tart.
[Reply]
-
glamah16 said on October 14th, 2007 at 1:13 pm
That looks perfect for a Sunday brunch. A must try. I love Wilton products and tips.They are based here( suburbs) and they have a wonderful store.
[Reply]
-
Kate said on October 14th, 2007 at 1:42 pm
that is so true deborah , my first ever lasagna was made frm instructions on the back of the box … and i still use it.Thanks for the vote honey…really means a lot to me.
[Reply]
-
Elly said on October 14th, 2007 at 3:22 pm
That looks and sounds SO delicious.
[Reply]
-
Belinda said on October 15th, 2007 at 1:23 am
You said the magic word, Deborah…puff pastry dough! And you are so right…some of the recipes from boxes and jars can be amazingly tasty…this looks so beautiful. I love your photos, you do such a good job getting the vibrant colors to come through.
[Reply]
-
Kelly-Jane said on October 15th, 2007 at 7:53 am
How could that not be good? Your picture is so enticing too
[Reply]
-
Kevin said on October 15th, 2007 at 8:45 am
This tart sounds really tasty!
[Reply]
-
Jenn said on October 15th, 2007 at 1:27 pm
I had a puff pastry tart at a dinner recently, and have been trying to get my hands on a recipe ever since! This seems like it would be perfect. And package recipes are often delicious – I generally use them to make lasagna and they turn out to be reliable.
Great job!http://www.chocolateshavings.ca
[Reply]
-
Abby said on October 15th, 2007 at 4:01 pm
Yum! I’d have never thought I’d see a savory Wilton recipe! I think Brad would really like this so I’ll have to remember it. (And I’m right there with you on recipes on packages – esp. cookies!)
[Reply]
-
Cheryl said on October 15th, 2007 at 4:15 pm
I love a one pan dish. I will have to make this for dinner one night. Delicious.
[Reply]
-
nicole said on October 15th, 2007 at 5:30 pm
Looks great and the recipe is nice and simple, just the way I like it!
[Reply]
-
Amanda at Little Foodies said on October 16th, 2007 at 9:18 am
I’d love a piece of this for brunch, right now please.
I love reading the recipes on the side of packets. Even if you don’t use the recipe, it often inspires you to make something.
[Reply]
-
Patricia Scarpin said on October 16th, 2007 at 1:50 pm
This tart looks so good, Deb – what a wonderful way to use food packages!
The ingredients are delicious, too![Reply]
-
Tartelette said on October 18th, 2007 at 2:50 am
That looks out of this world! Good change from my standard friday night pizzas for the hubb before his music job. I got great rice side dshes out of boxes so I am not surprised!
[Reply]
-
Anonymous said on December 15th, 2009 at 11:36 pm
I had a Home Ec teacher (remember what that was?) who claimed that recipes on the backs of boxes are always good because they are developed in a test kitchen and they wouldn't put a bad recipe with their product! I, too, have made this recipe from the Wilton tart pan and it IS delicious!
[Reply]
Leave a Reply
Featured
Connect
Blog Buttons
Red Velvet!!
