Swiss Cheese and Sausage Tart
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ pound (1 stick) butter, chilled, cut into ½-inch cubes
- ¾ cup sour cream
- 8 ounces Italian sausage
- 1 tablespoon butter
- 1 cup sliced onion
- 1 cup sliced mixed red, yellow, and green peppers
- 1 cup sliced portobella mushrooms
- ½ teaspoon salt
- ½ teaspoon pepper
- 4½ cups (18 ounces) shredded Swiss cheese
Instructions:
Swiss cheese and roasted peppers lend a savory flavor to this sausage tart.
- Combine the flour, baking powder, and salt; mix well. Cut in the butter until the mixture is the consistency of coarse meal. Add the sour cream and toss together until the dough forms a ball. Flatten the dough into a disk; wrap in plastic wrap and refrigerate 2 hours. Preheat the oven to 400°F. Roll out the dough and gently press into a 10-inch tart or pie pan. Prick the bottom with a fork and bake for 30 minutes or until the crust is golden. Meanwhile, in a large nonstick skillet, cook the sausage until no longer pink, stirring frequently and breaking apart. Using a slotted spoon, remove the sausage to a plate and set aside. Add the butter to the skillet and melt over medium-high heat. Add the onions and peppers and cook, stirring frequently, until soft and beginning to brown, about 10 to 15 minutes. Add the mushrooms, salt, and pepper, and cook, stirring frequently, until the mushrooms are tender and the onions are brown. Distribute the sausage evenly over the tart shell. Gently toss the cheese with the warm vegetables and spread evenly over the sausage layer. Bake for 15 to 20 minutes or until the cheese is melted.