Sausage & Brocolli Tart

Name: Sausage & Brocolli Tart
Cook time: 25 min
Total time: 25 min
Cuisine: British
Ingredients: 1lb Good quality sausages, skinned; 2 red onions, sliced; 2 large garlic cloves, finely chopped; 1 Pack of ready rolled puff or short crust pastry; 1lb Brocolli florets, blanched for 5 mins & well drained; 2 125g packs mozarella, drained & cubed; 6oz Cherry tomatoes, halved & soaked in 1tbsp Balsamic Vinegar; 2tsp fennel seeds; ½ tsp chilli flakes; 1tbs Olive oil; 2tbs Pine nuts

Over a year ago 2,423 views

Cook: 25 mins

British Main Course

Ingredients

1lb Good quality sausages, skinned
2 red onions, sliced
2 large garlic cloves, finely chopped
1 Pack of ready rolled puff or short crust pastry
1lb Brocolli florets, blanched for 5 mins & well drained
2 125g packs mozarella, drained & cubed
6oz Cherry tomatoes, halved & soaked in 1tbsp Balsamic Vinegar
2tsp fennel seeds
½ tsp chilli flakes
1tbs Olive oil
2tbs Pine nuts

Accompaniment

Description

Everyone loves this & its great for those people like me who are not too good at pastry.

Method

1
Preheat oven 200'/gas 6. Heat oil in large pan & fry onions & garlic for 5 mins until soft. Push onion to side & add the crumbled sausages, fennel seeds & chilli (keep to stated amount as will be too hot with more). Saute until sausage is cooked through & beginning to crisp. Transfer to a large bowl & set aside. Unroll pastry & roll slightly bigger then trim edges to make a round; place on a lighty greased baking sheet. Add brocolli & half the mozarella to the sausage mixture. Pile into centre of pastry, leaving a 3' border. Scatter over drained tomatoes, the rest of the mozarella & the pine nuts. Pull pastry in over two thirds of the filling to make an open tart, pleating edges as you go. Bake for approx 25 mins until pastry is golden. Serve with a mixed salad.