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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Balsamic Red Onion and Sausage Tart Recipe

This recipe is guest approved.

It is savory with a touch of sweetness. It is the Balsamic Red Onion and Sausage Tart… With Fresh Herbs and Le Gruyère Cheese Perfectly Melted On Top.

But, you know, I had to stop the name somewhere.

INGREDIENTS:

  • 1 Pillsbury pie crust
  • One 14 oz. package smoked beef sausage
  • 1/2 large red onion
  •  8 large eggs
  • 1/4 cup milk
  • 1 tablespoon each finely chopped, fresh rosemary or basil, oregano, and thyme
  • Salt & pepper
  • 3 tablespoons balsamic vinegar
  • 1.5 ounces Gruyère cheese, grated

First spray a tart pan with non-stick cooking spray.

Preheat oven to 350F. Line pan with a pie crust. A Pillsbury pie crust rolled out a little bit will work just fine. (Pillsbury isn’t sweet like the off-brands). Bake pie crust for 15-20 minutes until done.

Cut beef sausage into large, bite-sized pieces.

Yeah. Like that.

Thinly slice red onion and then cut slices in half.

Finely chop fresh herbs.

Whisk eggs, milk, freshly chopped herbs and salt & pepper together.

Pour most of eggs into cooked pie crust.

Begin browning sausage pieces over medium high heat and then add onions.

Cook until onions are caramelized and then add balsamic vinegar. Allow to cook for a couple more minutes.

Place onions and sausage into tart pan with the eggs. Place tart pan into oven and then pour remaining eggs in. If pan is very full, place a half sheet baking pan underneath to prevent dripping. Grate cheese over the top.

Bake for about 20 minutes or until a knife poked into the center of the tart comes out clean. Serves 4-5 people.

Le tart. Le sigh.

This recipe can also be made in a pie pan. Just add a couple more eggs to the recipe.

 

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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