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Mustard, sausage & apple tart




Source of Recipe


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List of Ingredients




450g pack or 6 fat sausages
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

Recipe



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.
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.
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.

Serves 4