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Sausage & Bacon Tart

 6 - 8 Shallots (sliced in half or large chunks)
 1 Frozen Pie Crust
 Olive oil
 1 pint Baby Portobello Mushrooms (washed and sliced)
 3 Eggs (beaten)
 1/4 Cups Sour Cream
 1 Bunch of Fresh Herbs such as Chives, Thyme, or Parsley (chopped)
 1 Package Pederson's Bacon
 1 Pederson's Rope Sausage

1

Preheat oven to 400 degrees Farenheit. Put the shallots in a baking pan, brush with a thin layer of oil & roast for 25 minutes.

2

While the shallots are roasting, press the pie crust into the pan and remove any excess pieces. Poke a few holes in the bottom of the crust then refrigerate for 15 minutes.

3

After crust has chilled, place parchment paper and an oven safe weight inside the pie crust so it holds shape, and bake for 15 – 18 minutes or until crust is lightly browned.

4

Saute’ the mushrooms and smoked sausage in a large skillet over medium heat. Stir in the herbs and remove the pan from heat.

5

Whisk the eggs and sour cream until just blended and pour into cooled pie crust.

6

Arrange the mushrooms, sausage and shallots within the egg mixture so each bite has as much flavor as possible. Bake for 15 minutes.

7

Sprinkle the tart with remaining herbs and allow it to set for 10 minutes before serving.

Ingredients

 6 - 8 Shallots (sliced in half or large chunks)
 1 Frozen Pie Crust
 Olive oil
 1 pint Baby Portobello Mushrooms (washed and sliced)
 3 Eggs (beaten)
 1/4 Cups Sour Cream
 1 Bunch of Fresh Herbs such as Chives, Thyme, or Parsley (chopped)
 1 Package Pederson's Bacon
 1 Pederson's Rope Sausage

Directions

1

Preheat oven to 400 degrees Farenheit. Put the shallots in a baking pan, brush with a thin layer of oil & roast for 25 minutes.

2

While the shallots are roasting, press the pie crust into the pan and remove any excess pieces. Poke a few holes in the bottom of the crust then refrigerate for 15 minutes.

3

After crust has chilled, place parchment paper and an oven safe weight inside the pie crust so it holds shape, and bake for 15 – 18 minutes or until crust is lightly browned.

4

Saute’ the mushrooms and smoked sausage in a large skillet over medium heat. Stir in the herbs and remove the pan from heat.

5

Whisk the eggs and sour cream until just blended and pour into cooled pie crust.

6

Arrange the mushrooms, sausage and shallots within the egg mixture so each bite has as much flavor as possible. Bake for 15 minutes.

7

Sprinkle the tart with remaining herbs and allow it to set for 10 minutes before serving.

Bacon and Pork Sausage Tart

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