This quiche-like Savory Italian Tart is filled with Italian sausage, tomatoes, eggs and cheese, all on top of a puff pastry crust. Perfect for breakfast, lunch or dinner!
Photos Updated June 2014
Originally posted October 14, 2007 – I have been making so many recipes from the archives lately that I have a whole folder of them that I haven’t even had time to update. After looking through that folder, I decided that I just had to repost this one today. If you are still having warm temps like we are, and are still able to get garden fresh tomatoes, they are perfect in this recipe. I especially love that this can be served for breakfast, lunch or dinner.
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 Italian tart 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 behind 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!
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Savory Italian Tart
Ingredients
- 1 package 8 oz. refrigerated puff pastry dough
- 1 lb Italian sausage links casings discarded
- 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 pepper
Instructions
- Preheat the oven to 425ºF.
- Roll puff pastry on floured surface into a circle approximately 13 inches wide. Press dough into an 11-inch tart pan. Place a piece of foil sprayed with nonstick cooking spray over the 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, breaking it up as it cooks, until the sausage is no longer pink, about 7 minutes. Drain well. Transfer sausage to large bowl and add the tomatoes, garlic, basil, pepper, salt and cheese.
- In separate bowl, whisk the eggs, cream and milk together. Combine both mixtures; mix well.
- Pour into the baked shell and bake an additional 15 minutes. Reduce oven temperature to 350ºF. Bake an additional 10-12 minutes or until egg mixture is set and golden. Remove from oven; cool 5-10 minutes before cutting.
Recipe Notes:
Melanie Wilhoite says
I’ve made this four times now. The first was just ok because I think I only added one egg instead of two to the quiche. Operator error. However, the other times worked fine *except* I substituted homemade savory tart crust instead of using puff pastry. Came out great. I only have 9 and 10” tart pans not 9.5”, and this worked fine for either size.
Deborah says
I’m so glad you have loved this enough to make it 4 times! I’m going to have to try it with a tart crust – that sounds delicious!
Natalie Chell says
You have to try this – SO delicious!! my kids don’t like tomatoes and even they loved this one.
Deborah says
Yay! It’s always great when the kids love it!
JoanZ says
Thinking about trying this with drained and chopped sun-dried tomatoes instead of fresh.
Karen R says
Really good! I drained the sausage on paper towels and seated the tomatoes to bring down the amount of juiciness and it was still juicy but wonderful. I may make it easy on myself and just use a refrigerated pie dough the next time. Worth making g again.
Marcelle H Lowder says
Made this last night and it was very, very good! Used pie crust instead of puff pastry, added onion and it worked great. Look forward to making again. Wonderful way to use end-of-summer tomatoes and basil.