Sausage and leek tart

Townsville Bulletin - - -

Serves 4 1 1⁄2 sheets frozen ready-rolled short­crust pas­try, par­tially thawed 6 ( 560g) thick pork sausages 150g baby spinach 1 medium leek, trimmed, halved, washed, cut into 6cm lengths 60g boc­concini cheese, sliced 2 eggs

1⁄2 cup pure cream 1. Pre­heat oven to 180C/ 160C fan­forced. Lightly grease a 2.5cm-deep, 11.5cm x 34cm ( base) loose-based tart pan. Place on a bak­ing tray. 2. Line base and sides of pre­pared pan with pas­try, trim­ming ex­cess. Line pas­try case with bak­ing pa­per. Fill with ce­ramic pie weights or un­cooked rice. 3. Bake for 10 min­utes. Re­move weights or rice and bak­ing pa­per. Bake for 10 min­utes or un­til light golden. 4. Mean­while, heat a non-stick fry­ing pan over medium heat. Cook sausages, turn­ing, for 8 min­utes or un­til browned. Re­move from pan. Cut into 6cm pieces. 5. Place spinach in a mi­crowave-safe bowl. Mi­crowave on high ( 100 per cent) for 2 min­utes or un­til just wilted. Squeeze out ex­cess liq­uid. 6. Place leek in a mi­crowave-safe dish. Mi­crowave on HIGH ( 100 per cent) for 3 to 4 min­utes or un­til just ten­der. 7. Place spinach over base of pas­try. Place sausage and leek al­ter­nately over spinach. Sprin­kle with cheese. 8. Whisk egg and cream to­gether in a jug. Sea­son with salt and pep­per. Pour over sausages and leek. 9. Bake for 40 min­utes or un­til mix­ture has set. Stand for 5 min­utes. Re­move tart from pan. Serve. Source: Su­per Food Ideas Recipe by Emma Braz Pho­tog­ra­phy by John Paul Urizar www. taste. com. au

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