Savory tart with sausage and broccoli, one of the recipes among the many Tasty Savory Tarts made so far. The puff pastry with broccoli and sausage is a rustic appetizer and a complete dish with puff pastry, perfect for an informal dinner with friends or family. Sometimes quick and tasty puff pastry recipes are the right solution to bring flavor and cheer to the table. With this base you can make appetizers of all kinds and savory tarts with puff pastry are my favorites, such as the puff pastry tart with broccoli and sausage, which together with the Sausage and Potato Savory Tart and the Spinach and Potato Savory Tart makes up my most loved trio. This easy rustic tart is very tasty, made with few ingredients, economical and flavorful, perfect also for Christmas and New Year celebrations or for spring picnics and outings — it’s a must-try. But how do you make the savory tart with broccoli and sausage? Follow me in the kitchen — its preparation is extremely easy. Before you start cooking, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Want to discover more savory tart recipes made with puff pastry? Look here:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 sheet puff pastry (round)
- 18 oz broccoli
- 1 clove garlic
- to taste extra virgin olive oil
- 9 oz cheese (fresh caciotta or mild provola)
- 1/3 cup Grana Padano, grated
- 1 tablespoon breadcrumbs
- 1/2 cup white wine
- 12 oz sausage
- to taste milk (for brushing)
- to taste sesame seeds
Tools
- Skillet
- Baking dish
- Ovens
Steps
Separate the broccoli florets from one another and rinse them. With the tip of a knife remove the toughest parts of the stem and cut them into 4 pieces.
Blanch the broccoli in boiling salted water for 5 minutes and drain them. Remove the casing from the sausage and crumble it.
Peel the garlic and cut it in half, sauté it with a drizzle of oil and add the sausage. Brown over high heat, stirring often. Remove the garlic, pour in the wine and let it evaporate.
Add the blanched broccoli, stir and cover with a lid, letting it simmer for 20 minutes over low heat, or until the broccoli is tender. Turn off the heat and let it cool slightly.
Cut the cheese into cubes, unroll the puff pastry and place it in a baking dish.
Fill with the broccoli and sausage (now at room temperature), the cubed cheese, the grated cheese, one tablespoon of breadcrumbs and drizzle with a little oil.
Fold the edges of the pastry inward, brush them with milk and sprinkle with a few sesame seeds. Bake in a conventional oven at 392°F for about 25 minutes, remove from the oven, let cool slightly and enjoy.
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Store leftovers in the refrigerator, well sealed in an airtight container, and consume within 24 hours after reheating.
