Tomato Sausage Tart You Have To Try

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Tomato Sausage Tart

"Tomatoes and sausage are baked in tacky layers then served with a domestic made basil mayonnaise. Delicious and very smooth.....Awesome for a brunch or showers."

Ingredients :

1 (9 inch) refrigerated pie crust
half pound bulk Italian sausage
1 cup chopped onion
1 clove garlic, minced
2 tablespoons Dijon mustard
1 egg
half of cup mild cream
salt and pepper to flavor
2 cups shredded mozzarella cheese, divided
2 pounds tomatoes, sliced
1 teaspoon dried oregano, or to flavor
1 teaspoon dried basil, or to flavor
2 cups chopped clean basil
1 egg
1 tablespoon lemon juice
1 cup vegetable oil
salt to flavor

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H10M

Preheat the oven to 375 levels F (190 levels C). Press the pie crust into the bottom and up the sides of a pie plate.
Cook the sausage in a skillet over medium warmth. Add onion and garlic, and prepare dinner stirring from time to time until sausage is browned, and onions are translucent. Drain and set apart. In a small bowl, mix together the mustard, 1 egg and mild cream until well blended. Stir into the sausage mixture.
Sprinkle 1 cup of the mozzarella cheese over the lowest of the pie crust. Place the sausage aggregate over the cheese. Arrange tomato slices over the sausage layer, then pinnacle with the ultimate cheese. Sprinkle dried basil and oregano over the cheese.
Bake for 35 to forty mins inside the preheated oven, until heated through and bubbly. Let stand for 20 mins earlier than slicing. Serve with Basil Mayonnaise.
To make Basil Mayonnaise, integrate the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then step by step drizzle in oil even as blending. Season with salt and pepper to taste.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it frivolously, and make clean-up simpler.

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