weeknight gourmet

Zucchini Tart With Crumbled Sausage and Dijon

IMG_0023I posted a photo of this recipe on Facebook about a month ago.  It was the second time I made it and it is SO tasty.  I’ve made it with sweet and hot sausage.  Both work well.  I also added some grilled corn (as seen in photo).  The mustard – sausage combo is tasty and I think could work with a number of different veggies.

In general puff pastry is a great starting point for easy savory tarts.  Here are a few of my favorites:

These tarts are a great brunch, lunch, or dinner!  Super delicious with a simple green salad.

Zucchini Tart With Crumbled Sausage and Dijon
Real Simple

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces. Serve with salad.

 

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