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Ingredients
For 4 Person(s)
For the Tart:
- 1 sheet frozen Puff Pastry, thawed
- 2 tablespoons plain breadcrumbs
- 1 Idaho potato, peeled
- 1/4 teaspoon salt
- 2 small sweet sausage links, casings removed
- 1 small zucchini, cut into a 1/4 inch dice
- 1/2 cup grated or shredded Provolone Cheese
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Directions
- Preheat your oven to 400 degrees
- Unroll the puff pastry onto a large sheet of parchment paper. Using a floured rolling pin, roll the puff pastry out lengthwise until it is approximately 15 inches long and 10 inches wide.
- Transfer the sheet of parchment paper to a baking sheet. Fold the edges over creating a border about 1 inch thick. Dock the puff pastry all over with a fork.
- Cut the potato in half and add it to a saucepan. Cover with water and boil until fork tender, about 20 minutes.
- Sprinkle the puff pastry with the breadcrumbs.
- Once the potato is cooked place it in a potato ricer and rice the potato directly over the puff pastry being careful to stay within the border. Sprinkle with salt.
- Break up the sausage into small pieces and spread it over the potatoes.
Add the zucchini and finally the grated or shredded provolone. - Bake for 25-30 minutes or until golden brown.
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