Ready In:

About 40 minutes

Good For:


Savory Tomato, Mozzarella, & Sausage Tarts

  • 2 frozen pie crusts

  • 2 fancy sausages (such as pork fennel or chicken herb), roasted and cut into thin rounds

  • 2 medium ripe tomatoes, very thinly sliced

  • 6 basil leaves, chiffonade

  • 2 heaping cups grated mozzarella

  • Salt and pepper

  • 2 x pinches of dry oregano

  • 2 x pinches of dry basil


  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • 1/3 English cucumber, cubed

  • ¼ onion, thinly sliced

  • Olive oil and balsamic vinegar to dress salads

Step by Step Instructions

Step 1

Heat oven to 400°.

Cook the sausages in a heavy skillet until they are nicely browned and cooked through – about 15 minutes depending on the size. When they are done let them cool a minute then cut them into thin rounds and set aside.

While the sausages are cooking take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet. Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.

Step 2

When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.

 Arrange the sausage rounds over the bottom of each crust (1 sausage per crust), then scatter the mozzarella overtop of the sausage rounds being mindful to keep the cheese rather scant near the edges and more plentiful closer to the center of each tart.

Step 3

Arrange the tomato slices on top of the cheese then sprinkle with salt, pepper, oregano, and dry basil. Pop them into the oven, side by side, for 10 minutes, and then lower the heat to 350° for a further 5 to 7 minutes, until the edges of each tart and the cheese are golden brown.

 While the tarts are in the oven share the salad greens over 4 plates and top them with cherry tomatoes, cucumber, and onion. When the tarts are done scatter the fresh basil overtop and cut the tarts into quarters. Serve half a tart to each plate. Drizzle a bit of olive oil and balsamic over each salad then sit down and devour these fabulous and flavorful savory tarts!

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