Savory Tart with Sausage and Mushrooms
A savory tart is a dish that impresses with its form and flavor – ideal for anyone who enjoys the combination of simplicity and a touch of finesse. This recipe is a great idea for dinner, a work lunch, or an evening get-together with family or friends. In our version, its heart is a savory filling with your favorite sausage, but a tart with OVOBOX liquid whole eggs always turns out perfectly – no matter what extras you choose!
Ingredients (for 4 servings)
Shortcrust pastry:
- 300 g wheat flour
- 200 g butter
- 50 ml OVOBOX liquid whole eggs
- a pinch of salt
Filling:
- 4 small sausages (about 300 g)
- 200 g yellow cheese
- 250 g mini champignons
- 1 onion
- 2 tablespoons olive oil
- 200 g 30% cream
- 150 ml OVOBOX liquid whole eggs
- 1/4 cup milk
- a pinch of nutmeg
- salt and pepper
Preparation:
- Preheat the oven to 180°C.
- Sift the flour onto a pastry board, add a pinch of salt and cold butter cut into cubes.
- Chop everything with a knife until crumbs form.
- Add the liquid egg and knead the dough quickly (not too long – just until the butter doesn't melt).
- Form the dough into a ball, wrap in foil, and place in the fridge for about 30 minutes.
- Meanwhile, prepare the tart filling: heat two tablespoons of olive oil in a pan, add diced sausage and fry until browned.
- Transfer the cooked sausage to a bowl.
- In the same pan, fry the mini champignons cut into quarters until all the liquid evaporates. Transfer the fried mushrooms to the bowl with the sausage.
- Next, fry the onion.
- Finally, prepare the cream and cheese mixture: pour OVOBOX liquid whole eggs into a bowl.
- Add the cream, milk, grated cheese (using a coarse grater), finely chopped chives, and a pinch of nutmeg.
- Roll out the chilled dough and line the bottom and sides of a 30 cm tart tin.
- Prick the dough with a fork, cover with baking paper, and weigh it down evenly with beans or peas.
- Place the tart in the preheated oven at about 180°C for about 10 minutes.
- After this time, remove the weights and bake for another 7 minutes until the tart is golden. Remove from the oven and let cool.
- Spread the previously fried ingredients evenly over the cooled tart base and pour over the egg-cream mixture.
- Place the tart back in the preheated oven and bake for about 50 minutes (it should become golden and crispy).
- Serve the tart, for example, with your favorite salad.
