Herbed Sausage and Tomato Tartlets

Yield: 2 dozen

Active time: 25 minutes

Start to finish: 40 minutes

1 batch Basic Tartlet Crust

³/₄ pound bulk sage pork sausage

3 garlic cloves, minced

2 shallots, minced

4 ripe plum tomatoes, cored, seeded, and finely chopped

1 tablespoon herbes de Provence

Pinch of crushed red pepper flakes

3 large eggs

1 cup heavy cream

Salt and freshly ground black pepper to taste

1. Break off 2-teaspoons pieces of Basic tartlet Crust dough and press them evenly into the prepared cups, making the bottoms slightly thinner than the sides. Refrigerate for 30 minutes, or until dough firms again.

2. Preheat the oven to 375°F. Grease the cups in 2 (12-cup) mini-muffin pans.

3. Prick bottom and sides of cups with the tines of a fork. Bake for 8–10 minutes, or until set. Set aside.

4. Place a skillet over medium heat and crumble sausage into it, breaking up any lumps with a fork. Cook sausage, stirring occasionally, for 5 minutes, or until sausage is brown with no pink remaining. Add garlic and shallots and cook for 2 minutes. Add tomatoes and herbes de Provence, and red pepper flakes, and cook for 5–7 minutes, or until juice has evaporated. Cool mixture for 10 minutes.

5. Whisk eggs with cream and stir in cooled sausage mixture. Season to taste with salt and pepper. Spoon mixture into partially baked tartlet cups. Bake for 12–14 minutes, or until browned. Serve immediately.

Note: The sausage mixture can be prepared 1 day in advance and refrigerated, tightly covered. It does not need to be reheated, but do add 5 minutes to the baking time.

Variation

 Substitute Italian sausage for the sage sausage, Italian seasoning for the herbes de Provence, and add 3 tablespoons freshly grated Parmesan cheese to the filling.

Pinch is a term used for the amount of a dry ingredient that can be held between the tips of the thumb and forefinger of one hand. The smallest standard measuring spoon is ¹/₄ teaspoon; a pinch is far less.