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Sausage and leek tart
Sausage and leek tart
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in savory pork dishes now or prep and freeze sausages for future meals!
Ingredients:
  • 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 560g pork sausage
  • 150g baby spinach
  • 1 medium leek, trimmed, halved, washed, cut into 6cm lengths
  • 60g bocconcini cheese, sliced
  • 2 eggs
  • 126.25 gm pure cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a 2.5cm-deep, 11.5cm x 34cm loose-based tart pan and place it on a baking tray.
  • Press the pastry into the pan, making sure to cover the base and sides completely, and trim off any excess. Place a piece of parchment paper on top of the pastry and fill it with ceramic pie weights or uncooked rice. Bake in the oven for 10 minutes. After 10 minutes, remove the weights or rice and parchment paper, then continue baking for another 10 minutes or until lightly golden.
  • Heat a non-stick frying pan over medium heat. Cook sausages, turning occasionally, for 8 minutes or until nicely browned. Remove from pan and cut into 6cm pieces.
  • Place fresh spinach in a microwave-safe bowl and microwave until just wilted, about 2 minutes. Squeeze out any excess liquid. In a separate microwave-safe dish, heat leeks until tender, about 3 to 4 minutes on HIGH.
  • Layer the base of the pastry with fresh spinach leaves. Arrange the sausage and leek slices in an alternating pattern on top of the spinach. Finish by generously sprinkling cheese over the top.
  • In a jug, combine the egg and cream, season with salt and pepper. Pour the mixture over sausages and leek. Bake for 40 minutes until set. Let it rest for 5 minutes, then carefully remove the tart from the pan and serve.

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