Sausage, Pear, and Gruyere Tart
By Shelly17
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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