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| Zucchini Tart w/ Sausage & Dijon (source) |
Zucchini Tart with Crumbled Sausage and Dijon--The Patty Pan summer squash we're getting, sliced, would make an equally nice tart. Serves 4.
- 1 tbsp olive oil
- 1/2 lb sweet Italian sausage, casings removed [or use hot sausage if you like it]
- about 1 lb summer squash (zucchini, Patty Pan, or other), sliced bite-size
- 1 sheet puff pastry (half a 17.3 oz package), thawed
- 3 tbsp Dijon mustard (I strongly recommend NOT using Trader Joe's brand, as it tastes like an extremely hot Chinese mustard)
- green salad with halved cherry tomatoes, to go with the tart
Heat oven to 400. Heat oil in large skillet over medium-high heat. Add sausage & cook, breaking it up with a spoon, until cooked partway through, 3 to 4 min. Transfer to a plate w/ a slotted spoon; reserve the skillet as is. Add sliced squash, 2 tbsp water, 1/2 tsp salt, & 1/4 tsp black pepper to the drippings in the pan. Cook, stirring occasionally, until just beginning to soften, 4 to 5 min. Unfold the pastry on a baking sheet & prick all over with a fork, leaving a 1/2-inch border around the dough. Spread the mustard on the pastry, avoiding the border; top w/ squash & sausage. Bake till the pastry is golden brown, ~20 to 25 min. Cut the tart into 8 pieces and serve with salad.
(Recipe source:
Real Simple Magazine, August 2013)
