Zucchini and Sausage Tart

Zucchini and Sausage Tart


Zucchini and Sausage Tart


For 4 Person(s)

For the Tart:

  • 1 sheet frozen Puff Pastry, thawed
  • 2 tablespoons plain breadcrumbs
  • 1 Idaho potato, peeled
  • 1/4 teaspoon salt
  • 2 small sweet sausage links, casings removed
  • 1 small zucchini, cut into a 1/4 inch dice
  • 1/2 cup grated or shredded Provolone Cheese


  1. Preheat your oven to 400 degrees
  2. Unroll the puff pastry onto a large sheet of parchment paper. Using a floured rolling pin, roll the puff pastry out lengthwise until it is approximately 15 inches long and 10 inches wide.
  3. Transfer the sheet of parchment paper to a baking sheet. Fold the edges over creating a border about 1 inch thick. Dock the puff pastry all over with a fork.
  4. Cut the potato in half and add it to a saucepan. Cover with water and boil until fork tender, about 20 minutes.
  5. Sprinkle the puff pastry with the breadcrumbs.
  6. Once the potato is cooked place it in a potato ricer and rice the potato directly over the puff pastry being careful to stay within the border. Sprinkle with salt.
  7. Break up the sausage into small pieces and spread it over the potatoes.
    Add the zucchini and finally the grated or shredded provolone.
  8. Bake for 25-30 minutes or until golden brown.



Be the first to post a review

You must be logged in to review