Vegetable and sausage tart

The first time I made this tart, I spilled too much filling and it overflowed in the oven. Right before my mother-in-law came to visit, of course. I struggled with a knife to loosen the edges and laughed to myself when I saw the disaster that had come out on the bottom tray. But surprisingly, it all got eaten. Then I realized that people aren’t so focused on perfect shapes, but on taste… you can’t fool them there. Now, I admit, I whip up this tart when I don’t feel like chopping too much but want something hearty that looks like I put in a bit more effort. It works perfectly for lunch, dinner, or even as a takeout the next day, if all the pieces don’t disappear right away.

I usually make this tart in about 60 minutes, including the laziness of cleaning up at the end. Portions? We say it serves 4, but if a crowd is coming over or you have a teenager at home, it wouldn’t hurt to double it. The difficulty... I don’t mess with complicated stuff, so I say anyone who has picked up a frying pan can make it without any issues.

I keep repeating it because, honestly, it’s the kind of recipe that uses up any leftovers you have in the fridge. Got half a bell pepper, a bit of leftover cheese, a piece of sausage, or some frozen veggies that you've been moving from one side to the other? Boom, just toss them in here. And, I swear, no one will shout at you for not measuring to the exact gram. Plus, if you don’t add meat, it’s also great for those who are fasting or vegetarians. Oh, and I almost forgot: you don’t have to make the dough from scratch. I use store-bought puff pastry, without any regrets.

1. First things first, I take the puff pastry out of the fridge and let it sit for about 10 minutes so it doesn’t tear when I roll it out. I’ve rushed and put it in the pan too cold – don’t do like me, it crumbles and sticks to your hands.

2. I roll the pastry out in the tart pan – mine is about 24 cm in diameter, but it can be a bit larger or even in a loaf pan if you don’t have anything else. I place it well and cut off the excess at the edges. I put it in the fridge while I handle the rest.

3. In a pan, I add a little oil (about a tablespoon, no need for more). I toss in a chopped onion to soften it. I like to taste the onion, not burn it, so I keep the heat low and stir it for about 2-3 minutes.

4. Then I add the bell peppers, chopped roughly – red, yellow, green, whatever I have, I’m not stressed about the color. I let them soften a bit, about 5 minutes, stirring occasionally.

5. Here’s my lazy option: I toss in a bag of frozen vegetables directly into the pan. I don’t thaw them beforehand, just break them apart if they’re stuck together. I add salt, pepper, and sometimes a pinch of smoked paprika if I’m feeling fancy.

6. When the veggies have thawed and gotten a bit of color, I add the sausage – sliced thinly. I’ve used smoked, semi-dried, and fresh; each gives a different flavor. If you don’t have sausage or don’t want it, skip this part and it’ll still be just as good.

7. I mix well, let it cook for another 3-4 minutes to blend all the flavors. I turn off the heat and let it cool slightly, not completely – just enough so it doesn’t melt the pastry in the pan.

8. I take the pastry from the fridge, dump all the filling in there, level it with a spoon, but I don’t stress about getting it perfect. Sometimes I throw in some sliced olives if I have them on hand.

9. I grate a generous amount of cheese on top, about two handfuls. If you have vegan cheese, it works well for the fasting version, but don’t skimp on it; it should be a thick layer.

10. I bake it in the oven at medium heat (around 170-180 degrees Celsius, or eye it if you have a classic stove) for about 35-40 minutes. If you see it browning too quickly on top, you can cover it with parchment paper for the last 10 minutes. It’s done when the edges are golden and the cheese has melted nicely.

11. I let it breathe for 10 minutes before taking it out of the pan; otherwise, honestly, it won’t hold together. I eat it even if it’s broken, but if you have guests, it’s worth the wait.

If you want to make it heartier, sometimes I toss in some feta cheese in the filling or even some sour cream on top instead of cheese. I’ve also tried mixing in beaten eggs with the filling, but it comes out more like a quiche – not bad, but not a classic tart, in my opinion. What to drink with it? It pairs well with a dry white wine, but also with cold beer, especially if you’ve added smoked sausage. On the side, a green salad or tomatoes with onion works well – so you don’t feel too guilty with all that cheese and meat. If you want a full menu, you could start with a creamy vegetable soup, the tart in the middle, and then something light – yogurt, fruit.

You can vary the filling endlessly. I’ve sometimes added leftover zucchini, mushrooms, corn, peas – it depends on what I have on hand. Without sausage, with vegan cheese or tofu, it’s great for vegetarians or those fasting. If you want something lighter, keep the cheese to a minimum and add more veggies. I’ve even tested it with reduced-fat cheese – it’s not as tasty, but it works if you’re feeling guilty.

I think it pairs best with a very simple salad – greens, oil, salt, maybe a little lemon juice. The tart is filling, so you don’t need heavy sides. If there are leftovers, take it for lunch; it’s even better cold the next day. It also goes well with pickles if it’s winter.

Questions I’ve received often:

What type of pastry should I use if I don’t have puff pastry? I’ve made it with classic tart dough, made from flour, butter, and cold water. It works, but it’s a bit more tedious and takes longer. Puff pastry is quick and flakey, but if you want to control the ingredients, make it from scratch.

What if I want it gluten-free? I’ve seen gluten-free puff pastry sheets in stores. It also works with a base of boiled and mashed potatoes, but it’s a different vibe – it doesn’t slice as nicely.

Can I skip the cheese? You can, but the cheese holds all the veggies together and adds flavor. If you don’t eat dairy, vegan cheese is fine, or you can add a few tablespoons of nutritional yeast for flavor.

How do I prevent the pastry from getting soggy on the bottom? I usually give the empty pastry a pre-bake for 10 minutes in the pan with some beans as weights. But usually, if you don’t add too much liquid to the filling, it’s not necessary.

How long does it last if it’s not all eaten? In the fridge, it keeps well for 2-3 days. I reheat it in the oven, not the microwave, as that keeps the texture better.

About 250 kcal per hundred grams, if you don’t add too much cheese and sausage. The protein comes from the cheese and meat, carbohydrates from the pastry and veggies, and fats clearly from the cheese and oil. If you switch to lighter options (light cheese, leaner sausages or none), it drops a bit, but not drastically. I can’t say it’s super dietetic, but it’s filling and you don’t need large portions to feel satisfied. It also has some fiber, especially if you load up on the veggies, so you don’t feel heavy afterward.

It keeps stress-free for 2-3 days in the fridge. I store it in a container with a lid. When I reheat it, I prefer the classic oven at 150-160 degrees for about 10 minutes to get the crust back. It can go in the microwave, but it gets soggy on the bottom, I won’t lie to you. If you want to take it for lunch, wrap it in parchment paper and then in foil; that keeps it better.

Ingredients (medium portion, about 4 people):

- one sheet of puff pastry (about 400g): it’s the base, holds everything together, plus it’s crispy
- 1 large onion: for flavor and sweetness
- 1 red bell pepper (or any color): adds color, texture, taste
- 1 green bell pepper (optional, or you can use two of one color, it doesn’t matter): also for freshness
- 1 bag of frozen vegetables, 400g (mix with peas, carrots, corn, green beans): it’s the nutritious and quick part
- 200g sausage, any kind (smoked, fresh, homemade): for salty flavor and consistency; you can easily skip it if you want it meatless
- 300g cheese (or vegan cheese if you want it for fasting): ties everything together, makes it appetizing and flavorful
- 1-2 tablespoons of oil: for sautéing the veggies, I’m not exaggerating here
- salt, pepper to taste: balances everything
- optional: paprika, chili flakes, olives, zucchini, corn, etc. (for variations and customization based on what’s in the fridge)

We line the tart pan with dough and set it aside or in the fridge. In a pan with a little oil, we sauté the chopped onion, diced peppers, and after a few minutes, we add the frozen vegetables, then the sausages sliced into thin rounds. Once everything is sautéed, we pour it into the tart shell. We cover it generously with grated cheese and bake in the oven for 40 minutes on low heat. We serve the tart warm.

 Ingredients: puff pastry 1 red bell pepper 1 green bell pepper 1 bag of frozen vegetables salt pepper 200 g sausages 1 onion 300 g cheese

 Tags:  vegetable tart cheese delaco