Hoppel Poppel Tart

Recipe Ingredients

1/3		Butter pastry dough
1		Egg white - lightly beaten
1/4 lb	113g / 4oz	Bulk breakfast sausage
2 tablespoons	30ml	Safflower oil
4 cups	948ml	Red bliss potatoes - cut in
		Cubes
		(1 1/4 pounds)
1 1/2 cups	93g / 3.3oz	Coarsely chopped onions
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground black pepper
1/4 cup	36g / 1.3oz	Chopped fresh dill
1/4 cup	59ml	Mayonnaise or creamy salad - dressing
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Preheat oven to 400F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with aluminum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes.

Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces. Add potatoes, onion, salt, and pepper. Cook until potatoes are fork tender, stirring frequently, about 20 minutes.

Cool to room temperature. Reduce oven temperature to 350F. Stir dill and mayonnaise into potato mixture; spoon into tart shell. Bake 30 minutes or until heated through. Cool 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm.

Makes 8 servings.

Source:
1001 HOME IDEAS MAGAZINE; June 1990

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