Sausage, Pepper and Cheese Tart

With the craziness of the holiday shopping and wrapping, having a quick “go to” dinner is key.  This the crust of this dish can be prepared and baked ahead of time, leaving the filling and baking to complete.

• 1 ¼ c flour
• 1 t baking powder
• ½ t salt
• 1 stick of butter
• ¾ sour cream

Place the flour, baking powder and salt in a medium bowl and whisk together.  With a pastry cutter or fork, cut butter into flour mixture until coarse crumbs form.   Add sour cream and mix to form a dough.  Form dough into a ball, flatten, wrap in plastic wrap and refrigerate for an hour.

Preheat oven to 400 degrees.

On a lightly floured board, roll out the dough to a twelve inch circle.  Place dough in a ten inch pie plate, prick the bottom and sides with a fork, add pie weights if you have them, and bake for 15 to 20 minutes until crust is light brown.  Remove the pie weights.  Set aside.

• ½ lb. of sweet Italian sausage without casing
• 3 T butter
• 1 medium onion, in strips
• 1 red, yellow or green bell pepper, in strips
• 4 ozs. mushrooms, sliced
• 1 garlic clove, minced 
• salt and pepper to taste
• 18 ozs. swiss cheese, shredded

In a large skillet over medium heat, cook sausage until thoroughly cooked, breaking it into small pieces as it cooks.  Remove just the sausage to a paper towel lined plate, leaving any juices in the skillet and set aside.  

Place the butter in the skillet and add the peppers and onions.   Still at medium heat, cook the vegetables for ten minutes, stirring often.  Add the mushrooms and garlic and cook for another five minutes – stirring often.  Remove from heat and set aside.

Sprinkle the cooked sausage evenly over the crust.  Carefully mix the cheese with the vegetables and place over the sausage.  Bake the tart for approximately fifteen minutes or until the cheese has melted and enjoy!

Why not serve with a cup of hot soup or fresh salad to complete the meal?