Saturday, December 5, 2009

Sausage Corn Tart !

Well.... Sausage Corn Quiche is probably more accurate since I don't have a tart pan. (Santa, if you are reading this, you have another idea for under the tree. Wink. Wink.)

Yet another recipe from the Tabasco Cookbook. That cookbook gets a real workout around our house. This tart.. ahem.. quiche is perfect for breakfast or even a lunch or dinner with a green salad on the side. It is a colorful dish so you can feel confident serving it to guests.

And away we go....

Some items you will need: Hot Italian Sausage, red bell pepper, green onions, corn, one ready made pie crust, eggs, salt, Tabasco sauce, dry mustard, kosher salt. Items not shown: milk and flour.

Sausage Corn Tart

* 2 cups fresh corn kernels (I used frozen and just cooked til tender)
* 1/2 pound hot Italian sausage
* 1 small red bell pepper, diced
* 1 green onion, sliced
* Prepared pastry for single-crust pie
* 3 large eggs
* 1 cup milk
* 1/4 cup all-purpose flour
* 1 teaspoon Original TABASCO® brand Pepper Sauce
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt

Place corn in a 2-quart saucepan and cover with water. Bring to a boil; reduce heat to low, cover, and simmer 5 minutes until corn is tender. Drain.

Remove casing from sausage. In a 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage; remove to a plate with a slotted spoon.

In drippings remaining in skillet, cook bell pepper 3 minutes;

add green onion and cook 2 minutes longer, stirring occasionally.

Preheat oven to 450°F. Line a 10-inch fluted tart pan with removable bottom (or use a 9-inch pie pan like I did) with prepared pie crust. Line the pie crust with wax paper and fill with rice to keep the crust from bubbling and losing it's shape. Bake 10 minutes. Remove rice and wax paper.

In a large bowl, beat eggs, milk, flour, TABASCO® Sauce, mustard, and salt until well blended.

Stir in corn, sausage, and red pepper in to the mixture

and pour into prepared pie crust. I used aluminum foil on the edge of the crust to keep it from browning further.

Reduce oven temperature to 350°F and bake tart 40 minutes or until a knife inserted in center comes out clean.

Makes 6 servings.

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