Sausage, Onion And Tomato Tart

Vegan

Comfort food at its best! Serve with roast potatoes and steamed broccoli.

Serves:

8 - 12

Time:

60 minutes, including baking time. A little less if using ready-made pastry

No nuts

No sesame

Reduced sugar

Ingredients:

Pastry
Use a ready-made shortcrust pastry such as JusRol or a supermarket own-brand that is vegan. Otherwise, make your own:
100g/4oz plain flour
100g/4oz self-raising flour
100g?4oz vegan margarine such as Pure, Vitalite, Suma or Biona
Pinch of salt
75ml/3fl oz cold water

Filling
2 tbsp sunflower or olive oil
6 veggie sausages (Linda McCartney; Redwood; Fry's; Vegetarian Choice; Wheaty; Vegusto are all vegan)
2 medium onions, sliced into rings
100g/4oz mushrooms, chopped
1 x 400g tin chopped tomatoes, drained slightly
2 tsp bouquet garni or mixed herbs
Salt and black pepper

Method:

1. Make the pastry by sieving both flours in to a large bowl (or use ready-made pastry). Add the pinch of salt.

2. With well-chilled margarine and cold hands, place the margarine into the centre of the flour, coat it in the flour and then break it into smaller pieces. Rub the margarine gently into the flour until the mixture resembles fine breadcrumbs.

3. Add the water gradually until you have a moist, but not sticky, dough. (Add more flour if necessary). Cover or place in a clean plastic bag and place in the fridge while you make the filling.

4. Pre-heat the oven to 190C/375F/Gas Mark 5.

5. Chop the sausages into thick pieces - let them defrost if still frozen. Heat the oil in a frying pan and cook the sausages for a few minutes. Remove from the pan and set aside.

6. In the same pan, cook the onion - adding more oil or oil spray if necessary - until the pan is full of separated caramelised onion rings. Add the mushrooms and herbs and fry until the mushrooms are a golden colour.

7. Remove from the heat and add the sausages, tomatoes, salt and pepper. Mix in gently.

8. Grease a 25cm/10 inch flan dish and set aside. Now flour a clean dry work surface. Remove the pastry from the fridge and roll out in a large circle, about 2-3 inches bigger than the flan dish - it needs to be larger than the base, so that the sides are covered. Lift up the pastry carefully with the rolling pin and place in the dish. Trim off the edges with a knife to get a neat finish.

9. Spoon the filling into the case, pat down gently and smooth out evenly. Bake in the oven for 30 minutes.

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Comments

Submitted by Anonymous on December 30, 2011 - 10:20am.

This is only half the recipe. What do you do after you have made the pastry?

Submitted by Jane on January 4, 2012 - 12:18pm.

Hi, sorry about the mix-up. I've updated the recipe so it should be easier to follow! Thanks for letting us know. Hope you enjoy it. Best wishes, Jane Easton.