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.

 

 

By Published On: October 27th, 202048 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

48 Comments

  1. Travel Gourmet October 27, 2020 at 6:06 AM - Reply

    Delicious! I rarely make quiches living on my own, but have been thinking I should sometimes as I do love them. This will inspire me! :)

    • chef mimi October 27, 2020 at 7:22 AM - Reply

      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!

  2. Dorothy's New Vintage Kitchen October 27, 2020 at 8:31 AM - Reply

    I love the old cut-and-paste method! Love seeing little notes on recipes as well.

    • chef mimi October 27, 2020 at 8:43 AM - Reply

      The notations are a little messy, but a good method, me thinks!

  3. angiesrecipes October 27, 2020 at 8:43 AM - Reply

    I love a good savoury tart! This makes a really wonderful meal with a glass red :-)

    • chef mimi October 27, 2020 at 8:44 AM - Reply

      Well, I prefer white, but it’s a really good tart! A nice mild set of flavors.

  4. Carrie Tyler October 27, 2020 at 9:54 AM - Reply

    Oh wow! This looks divine! I mean, a savory pie tart? You are talking my love language! I have got to try this one, thank you so much!

    • chef mimi October 27, 2020 at 12:56 PM - Reply

      I prefer savory anything over sweet. I think I have two dessert pies on my blog!

  5. cookingwithauntjuju.com October 27, 2020 at 11:13 AM - Reply

    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.

    • chef mimi October 27, 2020 at 12:56 PM - Reply

      That’s a great way to adapt and customize your own recipe! Smart!

  6. Jovina Coughlin October 27, 2020 at 12:26 PM - Reply

    Lovely appetizer

    • chef mimi October 27, 2020 at 12:56 PM - Reply

      Thank you!

  7. The Parmigiana Whisperer October 27, 2020 at 2:27 PM - Reply

    delicious! I love this combination of flavours!

    • chef mimi October 27, 2020 at 3:36 PM - Reply

      I loved the idea of using Italian sausage and salami!

  8. shannon October 27, 2020 at 2:42 PM - Reply

    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!

    • chef mimi October 27, 2020 at 3:37 PM - Reply

      I have a lot of favorite munching cheeses, but Fontina is one of the top five still I think. And it melts so well!

  9. sherry October 27, 2020 at 7:19 PM - Reply

    i still have several folders full of recipe cuttings! ah the good old days …

    • chef mimi October 28, 2020 at 7:40 AM - Reply

      Yes! I still use them often, I just don’t get magazines anymore.

  10. Tandy | Lavender and Lime October 27, 2020 at 10:56 PM - Reply

    I still use the old fashioned cut and paste method, and I love your handwritten notes. Something you cannot do on a computer 😂. This is great for a lazy lunch.

    • chef mimi October 28, 2020 at 7:41 AM - Reply

      That’s certainly true… This is a unique tart – great flavors and cheesiness!

  11. kitchenriffs October 28, 2020 at 9:49 AM - Reply

    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.

    • chef mimi October 28, 2020 at 10:01 AM - Reply

      I understand what you mean. Most all recipes offer up something unique.

  12. Healthy World Cuisine October 28, 2020 at 10:34 AM - Reply

    Beautiful new theme and website layout Mimi! Love these kind of savory tarts as they transcend any meal time. Just as delicious for breakfast as dinner or anything in between. Stay well and take care

    • chef mimi October 28, 2020 at 4:45 PM - Reply

      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!

  13. Fran @ G'day Souffle' October 28, 2020 at 4:46 PM - Reply

    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!

    • chef mimi October 28, 2020 at 5:27 PM - Reply

      Thank you Fran! This was a fun one to make!

  14. Aletta - nowathome October 29, 2020 at 4:30 AM - Reply

    It looks delicious!

    • chef mimi October 29, 2020 at 7:57 AM - Reply

      Thank you, it really was!

  15. jenniferguerrero1 October 29, 2020 at 6:06 PM - Reply

    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.

    • chef mimi October 30, 2020 at 7:29 AM - Reply

      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!

  16. sippitysup October 29, 2020 at 6:35 PM - Reply

    I need to make a tart like this. They’re always a fav. GREG

    • chef mimi October 30, 2020 at 7:27 AM - Reply

      This one was fun with the bits of salami and lots of cheese!

  17. spicedblog October 30, 2020 at 8:44 AM - Reply

    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! :-)

    • chef mimi October 30, 2020 at 8:48 AM - Reply

      I know, both of those made this really fun. Next time I might omit the sausage, and just use prosciutto and salami!

  18. Laura October 30, 2020 at 11:14 AM - Reply

    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!

    • chef mimi October 30, 2020 at 6:31 PM - Reply

      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!

  19. Linger October 31, 2020 at 11:40 AM - Reply

    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.

    • chef mimi October 31, 2020 at 12:07 PM - Reply

      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…

  20. David Scott Allen October 31, 2020 at 1:25 PM - Reply

    This is really nice. Would love this as a main course any day of the week!

    • chef mimi November 2, 2020 at 10:09 AM - Reply

      Exactly. Next time I might use prosciutto and salami. I LOVE Italian sausage, but it made the quiche on the heavy side.

  21. neil@neilshealthymeals.com November 2, 2020 at 5:27 AM - Reply

    So have you got your electricity back yet Mimi? Hope so! This tart looks amazing. I love making tarts and quiches as I find them great to freeze and grab slices of out of the freezer on busy days.

    • chef mimi November 2, 2020 at 6:27 AM - Reply

      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.

  22. Raymund November 3, 2020 at 12:45 PM - Reply

    Love that tart! The edges are crisp and its so cheesy what more can I ask for. Yum!

    • chef mimi November 3, 2020 at 4:47 PM - Reply

      Exactly!!! Thanks.

  23. Marcelle November 5, 2020 at 7:39 AM - Reply

    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!!

    • chef mimi November 5, 2020 at 8:03 AM - Reply

      It was pretty darn good. Cheesy and tasty!

  24. Kelly | Foodtasia November 8, 2020 at 11:25 AM - Reply

    Mimi, this tart is absolutely dreamy! Such wonderful flavors!

    • chef mimi November 8, 2020 at 12:56 PM - Reply

      It did turn out really well. Nice and cheesy!

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