I always forget how much I love this tart until I take that first bite…
Oh, yeah, that’s right.
I really think you’ll like this, too. It seems like it’s just like a frittata, but the crust really puts it on another level. The extra step of making the crust only adds a few minutes and is definitely worth it.
Believe me. Definitely.
This is the picture I took of all the ingredients with produce fresh from the garden last September. When I went to post the recipe, the pictures I took of the cooked tart were all blurry and unusable (it’s trial and error with the photography, here…), so I waited to make it again.
Well. It’s now January and there isn’t an option in our house of fresh corn or peppers. So what did I do? I used the corn and chopped sweet peppers I froze from my garden last fall. And I think the tart is just as good, and this way we’re still eating from the garden.
In addition to the vegetables, the other ingredients are Italian sausage, eggs, flour, milk, dry mustard, salt, pepper, and a little hot sauce.
The pie crust is just a super easy press-in-the-pan oil one that is perfect for this recipe and is even flaky, believe it or not. You can use any crust you want, but I’ll include the basic one I used in the recipe at the bottom of the post.
You’ll want to make the crust first and have it baking while you prepare the filling.
Brown the sausage and then add the corn (if using fresh, it should be pre-cooked for 3-4 minutes before being cut off the cob), pepper, and onion. Saute everything together for about 5 minutes.
Meanwhile, mix the eggs, milk, flour, mustard, salt and pepper and hot sauce together well. It will be lumpy. That’s OK.
Spoon the meat and vegetables onto the partially baked crust and spread evenly. Then pour the egg mixture evenly over the surface, being careful to get it around the edge and making sure it’s evenly distributed.
Bake at 350 degrees for about 40 minutes. Some of the egg part will still look shiny, but when a knife is inserted in the center it will be firm and come out clean.
Let cool about 10 minutes, then remove the tart pan sides and serve.
Sausage and Corn Tart (with A Simple Oil Press-in-the-Pan Crust)
- 2 c. fresh corn kernels, cooked (if using frozen, thaw first)
- 1/2 lb. Italian sausage (hot is good,too)
- 1 small red bell pepper, chopped
- 1/2 med. onion, diced
- 3 eggs
- 1 c. milk
- 1/4 c. flour
- 1 tsp. hot sauce (or to taste)
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- pepper to taste
- 1 prepared unbaked pie crust (press-in-pan recipe follows)
- Prepare pie crust. Heat oven to 450 degrees. Line a 10-inch fluted tart pan with removable bottom or a 9-inch pie plate with crust. Bake for 10 minutes.
- In a large skillet over medium-high heat, cook sausage until well browned, stirring to break up sausage. Add the corn, pepper, and onion and saute all together for about 5 minutes.
- In a 4-cup measuring cup, whisk the eggs, milk, flour, mustard, hot sauce, salt and pepper until blended (it will look lumpy).
- Spoon the meat-vegetable mixture onto the partially baked crust, and then pour the egg-mixture over evenly.
- Place tart in oven, reduce temperature to 350 degrees, and bake for 35-40 minutes or until knife inserted in center comes out clean.
Here’s the simple crust I used:
Press-in-the-Pan Oil Pie Crust
- 1-3/4 c. flour (I used 1 c. whole wheat pastry flour and 3/4 unbleached)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. oil
- 1/4 milk
- Combine the flour, sugar, and salt in a medium bowl.
- Combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
- Pour the oil mixture into the dry ingredients and mix until blended. Press into a pie pan.
- Prick bottom of crust and bake as directed. (If making for another recipe, bake at 425 degrees for 12-17 minutes).