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    Home » Blog » Whole Food Recipes » Simple Dinner Recipes

    September 22, 2014 | By Jami

    Simple Sausage and Corn Tart

    Jump to Recipe

     

    Simple Sausage and Corn Tart - An Oregon Cottage

    I always forget how much I love this simple sausage and corn tart until I take that first bite...

    Oh, yeah, that's right.

    I really think you'll like this, too - it's like a frittata, but with a press-in-the-pan crust that puts it on another level. The extra step of making the easy crust only adds a few minutes and is definitely worth it. Believe me. Definitely.

    Making Simple Corn and Sausage Tart - An Oregon Cottage

    The ingredients are all real and probably things you already have.

    The corn and peppers can be fresh from the garden, like pictured, or can be frozen - both work equally well, making this a year around kind of recipe.

    The olive oil crust is not only easy, it's actually flaky, believe it or not - even without all the stress, refrigeration, and rolling that comes with regular crust recipes.

    Simple Corn and Sausage Tart - An Oregon Cottage

    The tart bakes for about 40 minutes, which gives you plenty of time to make a big green salad, pour a glass of wine (or sparkling water!) and visit with your family before dinner.

    After baking, some of the egg part may still look shiny, but when a knife is inserted in the center it should be firm and come out clean indicating it's all the way cooked.

    I added a bit of parmesan to the top at the end of baking, just because. Yep, you just never know what's gonna happen around here.

    Simple Sausage and Corn Tart with Press-In Crust - An Oregon Cottage

    You'll notice that the crust did not come out perfect for the picture - which is kind of perfect for my imperfect blog, don't you think? Some of the egg dripped down the insides of the tart pan causing the crust to stick a bit.

    Of course this didn't affect the taste - and I have nothing to hide from you guys, so in the picture it goes!

    Once you cut into this tart and take that first bite it'll be like 'crust-schmust' anyway - you'll just want more.

    Simple Sausage and Corn Tart with Press-In Crust - An Oregon Cottage
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    Sausage and Corn Tart Recipe (with Bacon Variation)

    A delightful late summer dish, Sausage and Corn Tart is made with a simple yet flaky oil press-in-the-pan crust. Can be made with bacon, too.
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins
    Course: Main Dish
    Cuisine: American
    Yield: 8 Servings
    Author: Jami Boys

    Ingredients

    For Press-in-Pan Olive Oil Crust:

    • 1 ¾ cup flour*
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 cup oil
    • 1/4 cup milk

    For Tart Filling:

    • 2 cup fresh or frozen corn kernels if using frozen, thaw first
    • 1/2 pound Italian sausage** regular or hot
    • 1 small red bell pepper chopped
    • 1/2 medium onion diced
    • 3 eggs
    • 1/2 cup milk
    • 2 tablespoons flour or cornstarch
    • 1 to 2 teaspoons hot sauce like sriracha (to taste)
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon each salt & pepper

    Instructions

    Prepare Tart Crust:

    • Heat oven to 450 degrees.
    • Combine the flour, sugar, and salt in a medium bowl; combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
    • Pour the oil mixture into the dry ingredients and mix until blended.
    • Line a 10-inch fluted tart pan with removable bottom or a 9-inch pie plate with crust (if using pie pan, crust will only go half way up the sides). Bake for 10 minutes.

    Prepare Filling:

    • In a large skillet over medium-high heat, cook sausage until well browned, stirring to break up sausage. Add the corn, pepper, and onion and saute all together for about 5 minutes.
    • Meanwhile, in a small bowl, whisk the eggs, milk, flour or cornstarch, mustard, hot sauce, salt and pepper until blended (it may still look lumpy).
    • Spoon the meat-vegetable mixture onto the partially baked crust, and then pour the egg-mixture over evenly.
    • Place tart in oven, reduce temperature to 350 degrees, and bake for 35-45 minutes or until knife inserted in center comes out clean.
    • Let cool for 5-10 minutes before removing tart pan sides and slicing.

    Notes

    *I like to use 1 cup whole wheat pastry flour and 3/4 cup unbleached flour.
    **Variation- Try this with bacon to make a Bacon Corn Tart:
    • Cook 5 to 6 pieces of bacon instead of the sausage in step one of the filling. Remove cooked bacon before adding the corn, peppers, and onions, sautéing them in the bacon fat.
    • Spread just the vegetables over the crust and then crumble and tear the bacon, sprinkling over the vegetables before pouring the egg mixture. 
    • Cook as usual.

    Nutrition

    Serving: 1slice | Calories: 408kcal | Carbohydrates: 33g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 767mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Beth says

      August 10, 2019 at 9:57 am

      This looks fabulous and I'll be trying it soon! One question: I have a 10" springform pan (removable bottom) but not a similar tart pan. Do you think I could sub the springform? Or would it be better to use a pie plate? Thanks!

      Reply
      • Jami says

        August 12, 2019 at 10:34 am

        Sure! I've used the springform pan in the past, too. You just have to spend a bit more time getting the crust edges even. 🙂

        Reply
    2. Jennifer says

      June 30, 2015 at 4:32 pm

      Just made this tonight. Yum! Love the crust - it's so easy and delicious.

      Reply
      • Jami says

        July 02, 2015 at 5:32 pm

        I know, right? I use this easy crust a lot now for tarts of all kinds! Glad you enjoyed it.

        Reply
    3. Liz Marley says

      September 27, 2014 at 1:52 pm

      Hi Jami,

      I hope you are well. I made this tart last night and Lee (husband) and I had half last night and half tonight and may I say that it was VERY tasty! So thank you for that! We are vegetarian so replaced the meat sausage with Linda McCartney veggie sausages which are very tasty on their own. I found the pastry was a bit biscuity and not 'short'. It was too dry and crumbly when I first made it so I added more milk. Maybe too much. Anyway, I can always make it again with different pastry - the filling was ace and we were able to use our own corn, peppers, onions and eggs. Happy days!

      Liz

      Reply
    4. Kimberly Ideus says

      September 24, 2014 at 5:48 pm

      I just made this for dinner tonight! I added kale to the recipe since I had some extra in the fridge. I also doubled the recipe and then divided the mix between three pie plates. Now I have two freezer meals! Thanks for an awesome recipe!

      Reply
      • Jami says

        September 25, 2014 at 5:06 pm

        Sounds relish, Kimberly, with the kale - I'll have to do that next time. 🙂

        Reply
    5. J. Mac Neal says

      September 23, 2014 at 7:07 pm

      Oops... I should have specified that the "milk item" I mentioned in my previous comment... refers to an ingredient listed for the crust.

      Reply
    6. J. Mac Neal says

      September 23, 2014 at 7:01 pm

      This sounds delicious. I love savory pies... and this one looks so gorgeous with the fluted sides. I have a ceramic quiche pan with fluted sides but it doesn't have a removable bottom, so I may just have to remove slices of the tart by using a thin spatula or pie server. Question about the milk item: May we assume that the amount is 1/4 cup? The fraction is present without the unit specified as cup, tsp, or other measure.

      Reply
      • Jami says

        September 23, 2014 at 7:57 pm

        Yes - thank you so much for bringing that to my attention! I updated it in the recipe to read 'c.' for cup now. 🙂

        Reply
    7. Barb says

      September 22, 2014 at 1:49 pm

      It's finally going to cool down this week and I should be able to use my oven again! This will be going into it first thing! Do you have a tart pan where the sides drop off (like the old cheesecake pans)? I may have to look for that!

      Reply
      • Jami says

        September 22, 2014 at 10:34 pm

        Yes, Barb - I love the tart pan and they are not very expensive. That's how to get the fun fluted sides. 🙂

        Reply
    8. Teresa says

      September 22, 2014 at 8:47 am

      Looks like this must go on my menu for the week- looks yummy!

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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