Sausage, Salami and Cheese Tart


I’ve had this recipe quite a while. I recognize it from Bon Appetit, which was my favorite food magazine. The cut-and-paste method was my way to save recipes. Until computers, of course.

As you can see, I thought the recipe was very good, but I needed to add onions and garlic to the tart next time. That time never came until now; I decided to substitute mozzarella with fontina, and make a couple of minor adaptations.

Sausage, Salami and Cheese Tart
Printable recipe below

1 refrigerated pie crust, at room temperature
1 tablespoon olive oil
10 ounces Italian sweet sausages, casings removed
1/2 small onion, finely chopped
1/2 teaspoon garlic pepper
5 ounces finely chopped Fontina
3 ounces diced Italian salami, such as Genoa
4 ounces grated Parmesan
1/4 cup chopped fresh basil
3 large eggs
1 egg yolk
2/3 cup cream
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper

Preheat oven to 425 degrees F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9” diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4” above rim of pan.

I used a 10” deep-dish pie pan. From all of the comments on this recipe online, the egg and cream mixture overflowed, so I wanted to avoid that mess. Plus I chilled the crust first.

Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400 degrees F.

Meanwhile, add the olive oil to a skillet over medium-high heat, and sauté the sausage with the onions and garlic pepper. Break up the sausage so that there aren’t any large pieces. Lower the heat if necessary; you don’t want much browning.

Using a slotted spoon, transfer the sausage and onion to a bowl and allow to cool. Add the fontina, salami, Parmesan, and basil to the sausage mixture. Toss gently to combine. Then gently place in the prepared crust.

Beat eggs, cream, nutmeg and white pepper together to blend, then pour the custard over the sausage and cheese mixture in crust. I was so smart and made the pie pan larger so all of the egg and cream mixture would fit and not leak, but I was using my left hand for my “pouring” shot, which already isn’t coordinated, but with the help of recent surgery… a significant amount was poured in between the pie pan and crust. See it?!!

Bake tart until filling is set in the center and golden brown on top, about 30 minutes.

Let cool 10 minutes and serve. Fortunately, despite the leakage, the pie sliced well.

Depending when you make this tart, serve with a tomato salad, or a simple green salad.

Or an arugula and tomato salad!

If you don’t have any fresh basil on hand, you can thin some basil pesto with olive oil and drizzle it over the baked tart or on the serving plates.



48 thoughts on “Sausage, Salami and Cheese Tart

    • I understand that perfectly. I remember making one for myself when I was single and lived alone…. and I got so sick of eating it! I liked this one because it wasn’t extremely quiche-y, although those are good too!

  1. I could sink my teeth into this and want seconds! My kind of comfort food – I like the salami addition. I was a cut and paste person too and I still do it occasionally. I have a habit of collecting different recipes of the same dish and eventually deciding which is the best one.

  2. This is the kind of meal I dream about Mimi! Always love a good tart. You addition of onions and garlic sounds fabulous, and I love the that you subbed the mozzarella with fontina. I can never get enough fontina haha. Definitely need to make this delicious tart!

  3. I used to have hundreds of recipes that I saved. Some of them I even made. :-) Best things about those saved recipes is as I looked through them, I noticed that even though I hadn’t made most of them, some of their ideas had influenced my cooking. Anyway, this looks excellent — my kind of dish. Thanks.

    • Thanks, I had to change it because my old theme didn’t reformat properly for different devices. Still tweeting! Savory tarts might be my favorite thing!

  4. It’s always fun to go back and view old recipes that we cut out and pasted onto those old index cards. I still have my old index card box containing recipes like ‘Turkey Tetrazini.’ (maybe that recipe will make a comeback one day)! The one thing I like about making tarts is that the crust is very ‘forgiving.’ That is, you can make cracks in the dough while rolling it out, and then mend it later (like your recipe says). Well done, Mimi!

  5. This sounds fabulous – especially the fontina substitution! I write all over my recipes, too! I have a few in the kids’ handwriting from when they were tiny with “gross!!!” scrawled over it. I never made them again, but it always gives me a giggle, so in the binders they stay.

    • Oh that’s funny! Mine used to be in boxes, categorized, of course. Now, most of them are in folders entitled spring, summer, fall, winter and, of course, holidays!

  6. Oh, this sounds awesome, Mimi! I definitely support the upgrades that you made to this recipe. You made me at salami…then you fully convinced me with the fontina! :-)

  7. Love this idea, Mimi! I usually don’t make many egg-based savory dishes, but this one, with fewer eggs and all those great flavors, looks positively dinner-worthy! I also love the fontina for mozzarella substitution! and, you did a nice job with that one-armed pour and photo!

    • Ha! Well, I actually didn’t, but i tried! I’ve never been able to use my left hand for much, but then, after surgery, it’s been harder. I shoudln’t even bother with pour shots!

  8. This is the perfect quiche for a Christmas morning breakfast before everyone tears into the presents. Fontina is one of my favorite cheeses and along with all the other ingredients makes this dish holiday worthy. Thanks so much for sharing.

    • That’s actually a great idea. I used to spend so much time making brioche, and kufelhopt, and ebelskiver…. and they never got eaten. Who worries about carbs on Christmas?!!! The most popular so far was shakshuka, but now you’ve got me thinking about this quiche…

    • Yes, we finally got power yesterday. What a relief! My husband and I both felt like we had body arthritis because we got so cold. Thank you for your concern.

  9. Chef mimi, this tart is comfort food perfection. We love Italian sausage and are always looking for new recipes to use it… I’m totally making this over the weekend!!

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