Zucchini Tart With Crumbled Sausage and Dijon

zucchini-tart-sausage-dijon-recipe
Photo by Gentl & Hyers
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Fat 32 g
    • Sat Fat 8 g
    • Cholesterol 17 mg
    • Sodium 1,159 mg
    • Protein 16 g
    • Carbohydrate 33 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 39 mg

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1/2 pound sweet Italian sausage links, casings removed
  3. Check 2 small zucchini (about 1 pound), sliced
  4. Check kosher salt and black pepper
  5. Check 1 sheet puff pastry (half a 17.3-ounce package), thawed
  6. Check 3 tablespoons Dijon mustard
  7. Check green salad, for serving

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.
  2. Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
  3. Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
  4. Cut the tart into 8 pieces. Serve with salad.