Name: Mustard, sausage & apple tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 450g pack or 6 fat sausage; 1 large red onion halved and cut into thin wedges; 1 red eating apple thickly sliced (leave the skin on); small pack sage leaves only; 1 tsp sunflower oil or vegetable oil; 375g pack ready-rolled puff pastry; 2 tbsp Dijon mustard

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Mustard, sausage & apple tart

Mustard, sausage & apple tart

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.22 ratingsRate

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Grab a pack of ready-rolled pastry and try this new idea for sausages

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Ingredients

Nutrition

Units:

MetricUS

450g pack or 6 fat sausage
1 large red onion

halved and cut into thin wedges
1 red eating apple

thickly sliced (leave the skin on)
small pack sage

leaves only
1 tsp sunflower oil

or vegetable oil
375g pack ready-rolled puff pastry
2 tbsp Dijon mustard

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Nutrition: per serving

kcal674
fat45g
saturates16g
carbs50g
sugars10g
fibre1g
protein22g
salt2.73g

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks – it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
step 2

Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.

RECIPE TIPS

USING PUFF PASTRY

Puff pastry is easiest to handle, will hold its shape and rise better when cooked from cold. If your pastry starts to get too soft, put it back in the fridge for 5 mins.

Recipe from Good Food magazine, November 2006

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A star rating of 4.5 out of 5.22 ratings

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