Sausage, Pear, and Gruyere Tart

Photo by Shelly H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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