Sausage, Sun-dried Tomato and Potato Tart

How to make Sausage, Sun-dried Tomato and Potato Tart Recipe - This is one of my favourites simply because it looks absolutely stunning, making me just want to grab a slice and eat it. It’s as rustic as they come. Enjoy with a nice glass of crisp, fruity Sauvignon Blanc – it doesn’t need anything else. Recipe From Dean Brettschneider

MAKES A 22CM TART, SERVING 4–6 PEOPLE

PASTRY:
1 quantity of Basic Short Pastry

FILLING:
3 tbsp olive oil
3 onions, thinly sliced
2 cloves garlic, finely chopped
3 tbsp water
200g waxy potatoes, peeled and chopped
350g best quality fresh pork
sausages
1 tbsp standard plain flour
2–3 tbsp tomato purée
12 sun-dried tomato halves in oil, chopped
1 tsp dried chilli flakes
2 tsp dried Herbes de Provence
sea salt and freshly ground black pepper, to taste
100g mascarpone

Method:
Make Basic Short Pastry and bring to room temperature, if necessary. Roll out the pastry on a lightly floured surface, then use it to line a 22cm round tart tin (4cm deep). Prick the base, then chill or freeze for 15 minutes. Line the tart with aluminium foil and place baking blind material inside. Bake blind in a preheated 200°C oven for 15–20 minutes or until the pastry is baked through. Remove the foil and weights and place the tin back in the oven for 5 minutes.

To make the filling, heat the oil in a large saucepan, then add the onion, garlic and water. Cover and cook over gentle heat for about 1 hour or until onion is meltingly soft but not coloured. Stir occasionally to prevent them from catching and burning. Remove from the heat and let cool.

Blanch the potatoes in boiling, salted water for 1 minute, then drain and set aside. Remove the skins from the sausages. Heat a non-stick frying pan and add the sausage meat, breaking it up with a fork or wooden spoon as it cooks and browns.

After about 5 minutes, stir in the flour, tomato purée, sun-dried tomatoes, chilli, herbs, salt and pepper. Cook for a further 5 minutes, then stir in the potato. Spoon the mixture into the pastry case and dot with small spoonfuls of the mascarpone and cooked onion. Rough it up a little to give it a rustic look.

Bake in a preheated 220°C oven for 25–30 minutes or until golden in colour.

Sausage, Sun-dried Tomato and Potato Tart