Savory tart with sausage and friarielli.
If there is a pairing that never gets old and immediately makes your mouth water, it’s sausage and friarielli, my favorite duo. Today I decided to capture these bold flavors in a savory tart that is crispy and full of flavor — perfect when you have little time but want to serve something truly special.
For this version I used a gluten-free puff pastry, but the beauty of this recipe is that you can personalize it however you like. You are free to use the classic store-bought puff pastry or, if you want a lighter, more rustic touch, you can make my pasta matta: either way, the result will be a guaranteed success! It’s the perfect idea to serve as an appetizer, for an aperitivo with friends, or as a tasty main dish. Come with me and let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 45 Minutes
- Cooking time: 35 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the savory tart with sausage and friarielli
- 1 Puff pastry (gluten-free)
- 14 oz (about 5 cups, packed) friarielli (broccoli rabe)
- 2 sausages (Italian sausages, crumbled)
- 1 egg (for brushing)
- sunflower seeds (or flax, for decorating)
Tools for the sausage and friarielli savory tart
- 1 Baking pan 8–8.7 inches
Steps
Thoroughly clean the friarielli and sauté them in a pan with a drizzle of olive oil, a clove of garlic and, if you like, a pinch of chili pepper for some character.
Once they are well cooked, this is the most important step: drain them and squeeze them very well. It is essential to remove all excess water, otherwise the pastry will become too moist during baking and won’t stay nice and crispy.Take the sausage, break it up with your hands and add it to the friarielli.
Roll out your gluten-free puff pastry (or the pasta matta) in a tart pan and prick the bottom with the tines of a fork.
Pour the well-drained mixture of sausage and friarielli into the base and add, if you like, small cubes of provola to make the center of the tart melty — I preferred to sprinkle grated cheese on top.Fold the edges of the pastry inward. Before baking, brush the entire rim well with a beaten egg and decorate the edge with some seeds (I used sesame or poppy seeds, but choose your favorites).
Bake at 392°F for about 25–30 minutes.
When you see that the pastry is nicely golden, your tart is ready!
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Storage
If you have leftover slices, you can safely store your savory tart in the refrigerator for 2 days, closed in a container or covered with plastic wrap.
To enjoy it at its best the next day, the secret is not to use the microwave, which would make it soggy. I recommend reheating for a few minutes in a convection oven or in an air fryer: this way the gluten-free puff pastry (or your pasta matta) will immediately become nice and crispy and the provola will start stretching again.
If you used all fresh ingredients, you can also decide to freeze it already sliced, so you’ll always have a last-minute dinner ready to heat up!
