Number of servings : 24 tarts Prep time: 30 minutes Cooking time: 30 minutes Type of meal : | Pies/Tarts
Number of servings : 24 tarts
Prep time: 30 minutes
Cooking time: 30 minutes
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
24 frozen individual tart shells
300 g / 10 oz / 4 links mild Italian sausage, casing removed, chopped
30 ml / 2 tbsp olive oil
4 scallions, minced
125 g / 4 oz mushrooms, sliced thinly
5 ml / 1 tsp dried oregano
125 ml / 1/2 cup milk
125 ml / 1/2 cup / 60 g grated Parmesan
To taste salt and freshly ground pepper
As required small stuffed olives, sliced thinly
Preheat oven to 190°C / 375° F.
Bake the tart shells 12 minutes and set aside.
In a skillet, cook the sausage meat in the oil until it loses its pink colour, breaking it up with a potato masher as you go.
Halfway through, add the scallions and mushrooms, and continue cooking until the liquid in the pan has evaporated and the meat is beginning to brown. Add the oregano, season to taste with salt and pepper, then chop the mixture coarsely in a food processor.
Divide among the tart shells and place them on a baking sheet.
In a measuring cup, whisk the eggs, milk, cheese and seasonings. Pour an equal amount into each tart shell.
Bake for 20 minutes. Remove the tarts carefully from their tins, arrange on a platter, garnish with olive slices and serve.