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How to make Sausage and leek tart

Yield = 4
Prep time: 0:25
Cook time: 1:00
Total time: 1:25

Ingredients

  • 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 6 (560g) thick pork sausages
  • 150g baby spinach
  • 1 medium leek, trimmed, halved, washed, cut into 6cm lengths
  • 60g bocconcini cheese, sliced
  • 2 eggs
  • 1/2 cup pure cream

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a 2.5cm-deep, 11.5cm x 34cm (base) loose-based tart pan. Place on a baking tray.
  • Step 2 Line base and sides of prepared pan with pastry, trimming excess. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden.
  • Step 3 Meanwhile, heat a non-stick frying pan over medium heat. Cook sausages, turning, for 8 minutes or until browned. Remove from pan. Cut into 6cm pieces.
  • Step 4 Place spinach in a microwave-safe bowl. Microwave on high (100%) for 2 minutes or until just wilted. Squeeze out excess liquid. Place leek in a microwave-safe dish. Microwave on HIGH (100%) for 3 to 4 minutes or until just tender.
  • Step 5 Place spinach over base of pastry. Place sausage and leek alternately over spinach. Sprinkle with cheese.
  • Step 6 Whisk egg and cream together in a jug. Season with salt and pepper. Pour over sausages and leek. Bake for 40 minutes or until mixture has set. Stand for 5 minutes. Remove tart from pan. Serve.