Sausage and Sweet Pepper Tart with Wisconsin Mozzarella
- 1 (9-inch) refrigerated pie crust
- 8 ounces spicy Italian sausage (remove the casings, if present)
- 1 (4-ounce) jar roasted red peppers, drained and rinsed, cut into strips
- ½ small red onion, peeled and sliced thinly
- Pinch of dried basil
- Pinch of dried oregano
- Freshly ground pepper
- 1 cup (about 4 ounces) grated mozzarella or provolone cheese
- ½ cup (about 2 ounces) grated Parmesan or Asiago cheese
- 3 eggs
- ⅓ cup whole milk
Instructions:
The mozzarella topping works really well on a tart adding a ton of flavor and keeping things nice and moist.
- Preheat the oven to 425°F.
- Prick the bottom of the crust with a fork 20 times, and place in the oven for 7 minutes. Remove from the oven and pierce any bubbles that formed. Return to the oven and bake until the crust is golden brown, about 11 minutes. Remove from the oven and cool slightly.
- Heat a large sauté pan over medium heat, and add the sausage, crumbling well and allowing the meat to cook through. Add the roasted red peppers, onions, herbs, and pepper, and cook the onions through, stirring occasionally, about 10 minutes. Spoon the sausage mixture into the tart shell with a slotted spoon, allowing the drippings to drain. Cover the mixture with the grated cheeses.
- Combine the eggs and milk in a bowl with a whisk. Pour the eggs over the sausage mixture. Place the tart in the oven until the egg mixture is set, about 27 minutes. Remove from the oven and allow to cool before serving.