Sausage, Salami, And Mozzarella Tart

Recipe Ingredients

1		Refrigerated pie crust - (half 15-oz pkg) - room temperature
8 oz	227g	Italian sweet sausages - casings removed
3/4 cup	109g / 3.8oz	Coarsely-grated mozzarella cheese - (abt 3 oz)
2/3 cup	97g / 3.4oz	Diced Italian salami, such as Genoa
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/4 cup	36g / 1.3oz	Chopped fresh basil
4 cups	792g / 27oz	Eggs (large)
1/2 cup	118ml	Whole milk
1/8 teaspoon	0.6ml	Ground nutmeg
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 425 degrees. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400 degrees.

Meanwhile, saute sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust.

Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.

Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.

This recipe yields 8 (appetizer) servings.

Source:
Bon Appetit, April 2001

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