I hope you’re having a lovely bank holiday weekend!
This is such a nice tart, and can be changed to fit whatever season or mood you’re in! When cooking like this I usually make a tomato sauce and dig whatever is out of the fridge and throw it on top. I would also usually bake this on a puff pastry, but I had shortcrust in the fridge, so shortcrust it was 🙂
The tomato sauce is enough for the base, and for another meal if refrigerated or frozen. I added some to my sons pasta for lunch tomorrow, and I’ll freeze the rest.
This particular tart isn’t for babies as they aren’t allowed any salt of processed meats. If you wanted to make it for them you could put some cooked squash or pineapple on top.
I hope you have a lovely day.
Love, Natalie x
Roll of shortcrust pastry
6 Sausages, cooked
For the tomato sauce:
1 tsp Olive Oil
1 onion, finely chopped
2 Garlic Cloves, minced
1 can Chopped Tomatoes
6-7 Basil Leaves, finely chopped
Pepper, to taste
2-3 Figs, Quartered
Small handful of Basil
- Cook the sausages in a pan or in the oven then cut them on a slant.
- Preheat the oven to 180°C.
- Make the tomato sauce by heating the olive oil in a saucepan and adding the onions and garlic. Cook for 5 minutes until soft, then add the chopped tomatoes. Cook for a for 10 mins on a low heat, then stir through the basil.
- Unroll the pastry onto a lined baking sheet and score a border around 5 cm from the edge. Add the tomato sauce (you don’t have to use it all), then add the sausages and cook for 10-15 minutes.
- Scatter the ricotta, figs and basil over the top, and serve.