Zucchini Tart with Crumbled Sausage and Dijon

I’ve become a big fan of puff pastry.  What’s more simple than thawing out some frozen dough and having the result be flaky and buttery without you doing a lick of the work to get it that way?  Last week I brought you a pizza made with phyllo (which I loved) and this week I bring you something similar.  This Zucchini Tart with Crumbled Sausage and Dijon isn’t technically a pizza but it’s just as simple.

Puff pastry is thawed and topped with Dijon mustard, browned turkey sausage and thinly sliced fresh zucchini before being baked until golden and puffy.  For so few ingredients, you might think that this could be bland – at least I did.  But I’ll tell you what, the Dijon adds such a pop of flavor to the tasty sausage that I was almost thankful for the mild zucchini (of course you can always use hot sausage instead for an even bigger punch).  Any other flavor might have taken this tart right over the edge.  I do recommend going on the lighter side with the Dijon because a little really does go a long way.  Make this tart for people and I guarantee it won’t stand a chance.

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The ingredients:

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Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.

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Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

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Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.

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Cut the tart into 8 pieces.

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Additions:  None

Omissions:  None

Substitutions:

  • Sweet turkey sausage

Overall Rating:  Like It

Source:  Real Simple magazine

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