Savory Tart with Sausage, Vegetables & Cheese

Ingredients

• 1 sheet, about 25 × 38 cm (10 × 15 in), about 255 g (9 oz)frozen puff pastry
• 30 ml (2 tbsp)olive oil
• 170 g (6 oz)Italian sausage, casing removed
• 1 mediumyellow onion, peeled and halved, with each half cut into 6 mm (¼-inch) slices
• 225 g (¾ cup; 8 oz)ricotta cheese
• Zest of 1 largelemon
• 2.5 ml (½ tsp)crushed red pepper flakes
• To tastesalt and pepper
• About 113 g (1 cup; ¼ lb)Gruyère cheese, grated
• 170 g (6 oz)roasted red peppers, from a jar or tin
• 454 g (1 lb)fresh asparagus
• 30–45 ml (2–3 tbsp)fresh chives, chopped

Instructions

1. 1

   Thaw the pastry

   Take the puff pastry out of the freezer and let it thaw uncovered at room temperature for 40 minutes. Prepare the filling while it thaws.

2. 2

   Brown the sausage

   Heat the olive oil in a large sauté pan over medium-high heat until shimmering. Crumble in the sausage and cook, breaking it into small pieces, until browned and cooked through. Lift it out with a slotted spoon and drain on paper towels.

3. 3

   Cook the onion

   Put the pan back over medium heat. Add the onion and cook, stirring often, until soft and starting to brown. Remove it with a slotted spoon and set it on a plate.

4. 4

   Heat the oven

   Preheat the oven to 204°C (400°F). Line a baking sheet with parchment paper.

5. 5

   Season the ricotta

   Mix the ricotta, lemon zest, crushed red pepper flakes and about ½ teaspoon each of salt and pepper in a medium bowl. Taste and add more salt and pepper if desired.

6. 6

   Spread the ricotta

   Unfold the thawed pastry and place it in the centre of the lined baking sheet. Spread the ricotta over it, leaving a 2.5 cm (1-inch) border on every side.

7. 7

   Layer the toppings

   Scatter the onion evenly over the ricotta, then add the sausage. Sprinkle over the Gruyère, keeping the 2.5 cm (1-inch) border clear, and layer the roasted red peppers on top.

8. 8

   Add the asparagus

   Trim the asparagus stems to leave tips 7.5–10 cm (3–4 inches) long. Arrange the tips over the peppers and sprinkle with an additional ¼ teaspoon of salt.

9. 9

   Bake and serve

   Bake for 25–30 minutes, until the pastry edges are golden brown. Leave the tart to cool for 5 minutes, then scatter over the chopped chives, slice and serve.

What is a savoury tart?

A savoury tart is pastry topped with a mixture of cheeses, vegetables or meat, then baked until the pastry is crisp and the filling is hot. This version brings together familiar Italian-inspired ingredients, including ricotta and sausage, with Gruyère and asparagus.

The layered toppings make it substantial enough for a main meal, while the uncovered pastry border gives the edges room to puff and brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 786 calories, 31g protein, 44g carbs, 55g fat.

The pastry contributes much of the carbohydrate and fat, while olive oil, ricotta and Gruyère also add fat. Sausage, ricotta and cheese provide most of the protein. Pair a portion with a leafy salad or extra vegetables for a fresh, balanced plate.

Build flavour in the pan

Sausage first: browning it in the oil develops savoury flavour and gives the crumbled pieces a little texture. Drain it before topping the pastry so excess oil does not make the filling greasy.

Onion next: cooking it in the same pan lets it pick up flavour from the sausage. Stir often and take it off the heat once it is soft and beginning to brown.

Keep the pastry border clear

The 2.5 cm (1-inch) border should stay free of ricotta and toppings. This gives the pastry edge space to rise and become crisp rather than being weighed down.

Spread the ricotta in an even layer, then distribute the toppings across it without piling them too thickly in one spot.

Prepare the asparagus tips

Asparagus: trim the stalks so the pieces are 7.5–10 cm (3–4 inches) long, as directed, and arrange them over the peppers. Keeping the pieces similar in length helps them sit neatly on the tart.

The tart is ready when the pastry edges are golden brown. If they need more colour, continue baking briefly while keeping an eye on the toppings.

Timing the layers

The pastry needs 40 minutes to thaw at room temperature, so start with it before cooking the sausage and onion. That gives you time to prepare the filling while the pastry softens.

The oven stage takes 25–30 minutes, followed by a 5-minute rest. Letting the tart stand briefly makes it easier to slice and serve.

What to serve with it

A simple green salad with a sharp dressing offers a fresh contrast to the buttery pastry and rich cheese. Keep the side lightly dressed so it does not compete with the tart.

For a more substantial meal, serve with additional roasted or steamed vegetables. Cut the tart into four portions for the serving size given.

Recipe notes & tips

• Thaw the pastry uncovered so its surface does not become damp.
• Drain the browned sausage before adding it to the tart.
• Leave the full 2.5 cm (1-inch) border clear when spreading the ricotta and layering the toppings.
• Taste the ricotta mixture before spreading it and adjust the seasoning to your preference.
• Rest the tart for 5 minutes before slicing so the layers settle.

Variations

• Add herbs: Mix a little chopped fresh thyme into the ricotta.
• Use another cheese: Replace the Gruyère with a similar melting cheese.
• Change the vegetables: Swap the roasted peppers for thinly sliced, cooked courgette.
• Make it meat-free: Leave out the sausage and add more roasted vegetables.
• Add greens: Scatter a handful of baby spinach over the ricotta before adding the other toppings.

Common mistakes to avoid

• Wet pastry: Thaw the sheet uncovered and avoid putting damp toppings on it.
• Covered border: Keep toppings 2.5 cm (1 inch) away from the edges so the pastry can puff.
• Greasy filling: Drain the sausage on paper towels before layering it on the tart.
• Uneven browning: Spread toppings in an even layer rather than piling them in the centre.
• Cutting too soon: Leave the baked tart to rest for 5 minutes before slicing.

How to store

Refrigerate leftover tart in an airtight container for up to 3 days. Reheat in an oven until hot to help the pastry crisp again; it may soften if reheated in a microwave.

Frequently asked questions