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Sausage, Sun-Dried Tomato and Basil Tart

Ingredients

75g Sun-Dried Tomatoes, drained and chopped
1 Pack of Shortcrust Pastry Flan Case
5 tbsp Tomato Puree
4 Traditional Pork Sausages
125g Buffalo Mozzarella, drained and torn into small chunks
25g Parmesan, grated

Method

Preheat the oven to 200C/Gas Mark 6 and put a baking tray inside to heat. Spread the base of the pastry with the tomato puree and set aside.

Remove the skin from the sausages and break the meat into small lumps. Heat a non-stick frying pan over a medium-high heat, add the sausagemeat and stir-fry for 2 minutes, until lightly golden. Drain briefly on kitchen paper. Sprinkle into the pastry case, along with the tomatoes and mozzarella. Scatter over the parmesan and transfer the tart to the hot baking tray.

Bake for 25 minutes or until bubbling and the pastry is golden. Serve with warm Italian bread and mixed leaf salad.

Source: Delicious Magazine