Savory > British

Cumberland Sausage and Onion Tart Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry
- 4 Cumberland sausages
- 2 onions, sliced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 3 eggs
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Baking beans or dried beans

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and line the tart pan with it. Trim off any excess pastry.
3. Prick the bottom of the pastry with a fork and line it with parchment paper. Fill the tart with baking beans or dried beans to weigh it down.
4. Bake the pastry for 15 minutes, then remove the parchment paper and baking beans and bake for another 5 minutes until lightly golden.
5. In a skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook until softened and caramelized, about 10 minutes.
6. Remove the sausages from their casings and crumble them into the skillet with the onions. Cook until the sausage is browned and cooked through, about 10 minutes.
7. In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
8. Spread the sausage and onion mixture evenly over the baked pastry. Pour the egg mixture over the top.
9. Bake the tart for 20-25 minutes until the filling is set and golden brown.
10. Garnish with fresh parsley and serve hot or cold.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Serves 6

Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 23g
Protein: 15g
Sodium: 500mg

Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or shortcrust pastry.
- Cumberland sausages can be substituted with any other type of sausage.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add grated cheese to the egg mixture for a cheesy twist.
- Add chopped bacon or ham to the sausage and onion mixture for extra flavor.
- Add sliced mushrooms to the onion mixture for a vegetarian option.

Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Use a sharp knife to trim off any excess pastry from the edges of the tart pan.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tart in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.

Presentation ideas:
Serve the tart on a platter with a side salad and crusty bread.

Garnishes:
Garnish with fresh parsley or chopped chives.

Pairings:
Pair with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the pastry is too soft, chill it in the refrigerator for 10-15 minutes before baking.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until set.

Food safety advice:
Make sure to cook the sausages and eggs thoroughly to prevent any foodborne illnesses.

Food history:
Cumberland sausage is a traditional British sausage made with pork and spices. It originated in the county of Cumberland in northwest England.

Flavor profiles:
The tart has a savory and slightly sweet flavor from the caramelized onions and the savory Cumberland sausage.

Serving suggestions:
Serve the tart as a main dish for lunch or dinner.

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Region: British

Taste: Savory, Tangy, Herby, Meaty, Oniony