A tender butter and sour cream pastry formsthe base of this delicous entree tart featuring Italian sausage,a mixture of sweet peppers, baby portobellos and Swiss cheese.
Recipe: Swiss Cheese andSausage Tart
1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, chilled, cut into 1/2-inch cubes 3/4 cup sour cream 8 ounces Italian sausage 1 tablespoon butter 1 cup sliced onion 1 cup sliced mixed red, yellow, and green peppers 1 cup sliced baby portobello mushrooms 1/2 teaspoon salt 1/2 teaspoon pepper 4 1/2 cups (18 ounces) shredded Swiss cheese
Combine the flour, baking powder and salt;mix well. Cut in the butter until the mixture is the consistencyof coarse meal. Add the sour cream and toss together until thedough forms a ball. Flatten the dough into a disk; wrap in plasticwrap and refrigerate 2 hours.
Preheat the oven to 400°F (205°C).
Roll out the dough and gently press intoa 10-inch tart or pie pan. Prick the bottom with a fork and bakefor 30 minutes or until the crust is golden.
Meanwhile, in a large nonstick skillet,cook the sausage until no longer pink, stirring frequently andbreaking apart. Using a slotted spoon, remove the sausage toa plate, and set aside.
Add the butter to skillet and melt overmedium-high heat. Add the onions and peppers and cook, stirringfrequently, until soft and beginning to brown, about 10 to 15minutes.
Add the mushrooms, salt and pepper andcook, stirring frequently, until the mushrooms are tender andthe onions are brown.
Distribute the sausage evenly over thetart shell.
Gently toss the cheese with the warm vegetablesand spread evenly over the sausage layer.
Bake for 15 to 20 minutes or until thecheese is melted.
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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