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:
Kate McGinn says
This has become a family favorite! We always have it Christmas morning and many other times throughout the year. I just use a pre-made pie crust and I use hot Italian sausage. We love that its not too “eggy” – superb recipe – thanks!
Daisywulf says
Think it’d work without a crust? Or with pie crust?
Deborah says
I don’t know how well it would work without a crust, but I bet a pie crust would work! You may have to alter the bake time for a 9-inch pie since your filling will be thicker than in the 11-inch tart pan.
Jaclyn says
This looks delicious!
Laura says
I did not read through ALL of the comments, so I apologize if I am repeating what someone else already said…if you brush the pastry with a beaten egg before baking, might that remedy any sogginess of the crust?
Deborah says
I think it would definitely be worth a try!!
Rio’s Mom says
Made this last night. I didn’t have any sausage so I used 1 lb. of ground beef and I omitted the salt. . Oh my! Delicious!
NaomiK says
Made this for supper tonight and it was an absolute hit! My kids and hubby all gobbled it down! I even tried my hand at making homemade puff pastry which was much easier than I thought. This is definitely a keeper! Yum!
Lynn says
I have been making this for years – I, too, bought the Wilton tart pan and was intrigued with the recipe that came with it! It is delicious and a real crowd pleaser!
Marla says
I made this recipe last night as a test run for our Memorial Day brunch. Definitely will bring this!! Loved the puffed pastry. Pretty much followed the recipe except used 1 lb. of over the counter Italian sausage instead of the sausage links.
Shugness says
I made this last night – I used Sangento’s Bruschetta Jack, doubled the amount of that, and used Hot Italian Sausage. Those were the only two adaptations I made. Last night I just thought it was ok, and probably wouldn’t have made it again, but today I had it for lunch and I totally disagree that it doesn’t make good left overs because I actually enjoyed it much more. The texture of the puff pastry was different but for whatever it took away, the other flavors made up for after they had time to set. Perhaps it just needed more than 10 minutes to set though before eating it last night.
Anne says
This looks so good- can i make this without the puff pastry crust??
Thalia @ butter and brioche says
I love savoury tarts so this recipe is just perfect for me. I can imagine how good it must have tasted – saved the recipe to recreate soon!
Chels R. says
How good does this look?! I’ve gotta try this!
Teresa says
This looks wonderful and your pictures are awesome. Pinning.
Christina @ The Beautiful Balance says
Definitely making this for my meat-loving boyfriend!
Anonymous says
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!
Tartelette says
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!