Rating: 3.5 stars
51 Ratings
  • 1 star values: 6
  • 2 star values: 5
  • 3 star values: 17
  • 4 star values: 11
  • 5 star values: 12

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Gentl & Hyers

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Cut the tart into 8 pieces. Serve with salad.

Nutrition Facts

477 calories; fat 32g; saturated fat 8g; cholesterol 17mg; sodium 1159mg; protein 16g; carbohydrates 33g; sugars 6g; fiber 4g; iron 3mg; calcium 39mg.
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