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Shelly17

Sausage, Pear, and Gruyere Tart

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • 7 oz Italian poultry sausage
  • 1 small chopped onion
  • 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick)
  • 3/4 cup coarsely grated Gruyere

Details

Adapted from recipes.prevention.com

Preparation

Step 1

1. Heat oven to 400°F. Fit store-bought piecrust into 9" square or round tart pan and, following package directions, bake until lightly golden.

2. Remove 7 oz Italian poultry sausage from casing and cook with 1 small chopped onion in medium skillet over medium-high heat, stirring, until cooked through, about 6 minutes.

3. Spread in prepared crust. Halve 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick). Arrange on top of sausage. Sprinkle with 3/4 cup coarsely grated Gruyere.

4. Bake until pears are tender, about 25 minutes.

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