Simple Sausage Pie with Corn & Easy Press-in-Pan Crust
A delicious sausage pie-tart with corn, peppers, and onions in a simple, flaky press-in-the-pan crust- a perfect dinner for any day of the week. Includes Bacon variation!
Servings: 8 Servings
Calories: 408kcal
Equipment
- 1 10-inch tart pan, pie pan, or springform pan
Ingredients
For Press-in-Pan Olive Oil Crust:
For Tart Filling:
- 2 cup fresh or frozen corn kernels, about 2 medium ears of corn (if using frozen, thaw first)
- 1/2 pound Italian sausage (see notes for bacon variation) regular or hot
- 1 small red bell pepper, chopped (about 1/4 cup)
- 1/2 medium onion, diced (about 1/3 cup)
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons flour or cornstarch
- 1 to 2 teaspoons hot sauce like sriracha or Tabasco (to taste)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon each salt & pepper
- 2-3 tablespoons grated parmesan cheese, optional
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.
- Evenly scatter the dough over the bottom of a 10-inch tart pan or springform pan with removable bottom (or a regular pie pan - if using pie pan, crust will only go half way up the sides). Press dough together and up sides of pan until smooth and cohesive. 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 35-40 minutes or until knife inserted in center comes out clean. If using cheese, sprinkle it on and cook another minute to melt.
- Let cool for 5-10 minutes before removing pan sides (if possible) and slicing.
Notes
*If using all whole wheat pastry flour, add 1 teaspoon more milk for crust.
Variation- 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
