This Balsamic Red Onion and Sausage Tart 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.
Balsamic Red Onion and Sausage Tart
Makes about 4 servings.
Preheat the oven to 350°F.
- Half of one Pie Crust recipe
- 2 tablespoons olive oil
- One 14-ounce package smoked beef sausage
- 1/2 large red onion
- 8 large eggs
- 1/4 cup milk
- Leaves from 1 spring of rosemary, chopped
- 2 basil leaves, chiffonade
- Leaves from 2 sprigs of oregano,
- Leaves from 2 sprigs of thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons balsamic vinegar
- 1.5 ounces Gruyère cheese, grated
Spray a tart pan with non-stick cooking spray. Line the pan with a Pie Crust. If you’d rather use a store-bought crust, Pillsbury is the best choice as it isn’t sweet like the off-brands can be. Parbake the crust as stated in the Pie Crust recipe. Remove it from the oven and allow it to cool while you prepare the filling.
Pour the olive oil into a frying pan over medium-high heat. Cut the sausage into large, bite-sized pieces and place them in the pan. Cook on each side until browned.
Thinly slice the red onion. Add the onions to the sausage.
Cook until onions are translucent and then stir in add the balsamic vinegar. Allow to cook for a couple more minutes.
Whisk the eggs, milk, freshly chopped herbs, salt, and pepper together.
Pour most of the eggs into the cooked pie crust.
Place onions and sausage into the tart pan with the eggs. Place the tart pan into the oven and then pour the remaining eggs in. Place a half sheet baking pan underneath the tart pan to prevent dripping.
Bake for about 15 minutes and then place the cheese evenly over the top.
Bake for about 5-10 more minutes or until a knife poked into the center of the tart comes out clean. Serves 4-5 people.
This recipe can also be made in a pie pan. Just add a couple more eggs to the recipe.
Le tart. Le sigh.