Mustard, sausage & apple tart

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Good Food

6 ratings

Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks - it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
2. Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.

Using puff pastry

Puff pastry is easiest to handle, will hold its shape and rise better when cooked from cold. If your pastry starts to get too soft, put it back in the fridge for 5 mins.

Per serving

674 kcalories, protein 22g, carbohydrate 50g, fat 45 g, saturated fat 16g, fibre 1g, salt 2.73 g

Latest comments and suggestions

• Jules

  14 January 2008

  Jules rated and commented on this recipe

  

  I would recommend this recipe to anyone. An excellent mid-week meal; it's so quick to prepare and the whole family enjoyed it. I'll definitely make it again.

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• SaulsChoice

  18 January 2008

  SaulsChoice rated and commented on this recipe

  

  Everyone I've made this for loves it. Its a firm favourite with me and my girlfriend and great if you are having a casual meal with friends. And it's so easy to make.

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• Jules

  12 February 2008

  Jules commented on this recipe

  I'd highly recommend this recipe; it's so quick to make and really tasty. I'll definitely be making it on a regular basis!

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• Kate Wilkinson

  24 February 2008

  Kate Wilkinson rated and commented on this recipe

  

  Tasty and satisfying - I made mine into individual portions instead of one large one and they were well received!

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• lexi

  01 March 2008

  lexi rated and commented on this recipe

  

  This is a popular dish and so easy to make. Looks ipressive served on a wooden butchers block as a centre piece. It can be adapted to whatever ingredients you have to hand and easily made into a vegetarian dish. I tend to brown my sausages on a griddle first as they have to be brown all over for me to eat them not just one side! Have used a jar of roasted red peppers before instead of apples but you have to drain them thoroughly first.

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• sally

  21 May 2008

  sally rated and commented on this recipe

  

  I made this with vegetarian sausage it was good but just a bit dry I thought but I will probably make again.

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• placebo_effect

  08 July 2009

  placebo_effect rated and commented on this recipe

  

  This is the best dish I have tried from Good Food and I have tried several! The flavour combinations are fantastic and it's so so easy! The only qualm I would have is that the calories and fat are rather high.

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Ingredients

• 450g pack or 6 fat sausages
• 1 large red onion , halved and cut into thin wedges
• 1 red eating apple , thickly sliced (leave the skin on)
• small pack sage , leaves only
• 1 tsp sunflower oil or vegetable oil
• 375g pack ready-rolled puff pastry
• 2 tbsp Dijon mustard

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 450g pack or 6 fat sausages
• 1 large red onion , halved and cut into thin wedges
• 1 red eating apple , thickly sliced (leave the skin on)
• small pack sage , leaves only
• 1 tsp sunflower oil or vegetable oil
• 375g pack ready-rolled puff pastry
• 2 tbsp Dijon mustard

Per serving

674 kcalories, protein 22g, carbohydrate 50g, fat 45 g, saturated fat 16g, fibre 1g, salt 2.73 g

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