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.
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.
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.
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.
Sausage and Corn Tart Recipe (with Bacon Variation)
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
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.
- 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.
- 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.