Sausage, Potato & Spinach Tart

August 15, 2021 | By | 2 Replies More
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Sausage, Potato & Spinach Tart

Sausage Tart

This Sausage, Potato & Spinach Tart is an excellent standby for a quick easy lunch on a hot day. It’s perfect  for breakfast, lunch or dinner. It also fits well into a packed lunch or even a picnic too.

Sausage Tart
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5 from 1 vote

Sausage, Potato & Spinach Tart

A nice change from the usual quiche on a hot summer's day, for lunch, dinner or a picnic.

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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

6
Prep Time1 hour 10 minutes
Cook Time45 minutes
Total Time1 hour 55 minutes
Course: Breakfast, Light Lunch or Supper
Cuisine: western
Calories per Serving 239

Equipment

  • 20cm flan ring

Ingredients

For the Filling

  • 1 small potato cut into small fingers
  • 225 g Sausage I used English breakfast.
  • 90 g spinach leaves
  • Black pepper
  • 4 spring onions chopped
  • 3 eggs large
  • 80 g grated cheese I prefer cheddar or Gruyère
  • 120 g whole milk

For the Pastry Case

  • See my pastry recipe see notes below

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

  • Preheat the oven to 200ºC
  • In a heavy bottom frying pan add a little oil over medium heat, add sausage meat, breaking up the sausage with a wooden spoon as you stir. Once the sausage has begun to brown, add the spinach and allow to wilt, season with salt and pepper.
  • Transfer to a plate and set aside to cool.
  • In a small mixing bowl, combine the milk, eggs, salt, pepper and whisk until fully incorporated.
  • Now mix the sausage mixture with the potato, cheese and egg/milk.
  • Remove the piecrust from the fridge/freezer and add the mixed filling ingredients.
  • Place the tart on a baking sheet and bake for about 40 - 45 minutes, or until the crust is a deep golden brown, and the filling has begun to brown.
  • Remove from the oven and let sit 10 minutes before serving. The tart may also be cooled to room temperature and refrigerated – it will still taste great the next day after cooking. It can be warmed through in the oven at 180ºc for about 15 minutes.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, Main Courses, Pies & Tarts, Recipes, Videos

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Mr.Paul
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Mr.Paul
August 31, 2021 5:12 pm
Reply to  Andrew Pickup

Hi Andrew,
Thank you very much for your feedback. Also thanks for the 5 star rating too.

0
Andrew Pickup
Andrew Pickup
August 31, 2021 1:36 pm

Hello Paul
I tried this recipe over the weekend and it tasted much better than it sounds. I think the potato added a nice flavour. The first one went in one day so tonight I’m making another … then I’ll hide it!!
Best regards
Andrew

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