Tomato Sausage Tart Recipe -
Tomato Sausage Tart Recipe

Tomato Sausage Tart

Recipe by  

"Tomatoes and sausage are baked in cheesy layers then served with a home made basil mayonnaise. Delicious and very easy.....great for a brunch or showers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
  2. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
  3. Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
  4. Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
  5. To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2004

Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared mayo and used just a dollop on each piece. We did have some left over so we'll have to see if it reheats OK. There was quite a bit of juice left in the pan which I removed so leftovers won't be soggy.

Most Helpful Critical Review
Sep 08, 2009

didn't turn out at all. Too watery and just not a good taste. I used a pie shell the size that they called for and it didn't all fit there was too much filling. There are only two of us and used the amount of tomato's called for but will not use it again.


34 Ratings

Jul 19, 2005

Delicious recipe! Used a frozen deep dish pie crust as a timesaver. Also, used more than 1/2 pound of Italian sausage. My advice is to make this the day before you want to serve it so it will have a chance to become more solidified. I only had three small Roma tomatoes and wish that I had more. You definately need the tomatoes in this dish. Also, do not add any salt whatsoever. Didn't bother with making the fresh mayo though I think it would be terrific with this. Went wonderful with a Chianti.

Mar 04, 2008

I just made this for my tomato-loving son for dinner. He says it is awesome. It is a little juicy, even after I took reviewer's suggestion and juiced and drained the tomatoes. It's finally set up after sitting for 40 minutes, so I'll have to play with that next time I make it. Thanks for the recipe!

Aug 05, 2007

DEFINITELY needs more egg. I put in 3 eggs instead of just 1, and I think it would have fallen apart without them. Eggs are like the glue that hold a quiche together!! But, with the 3 eggs (and no other changes) it was DELICIOUS, both my husband and houseguest enjoyed it.

Sep 03, 2007

This was very yummy. The only thing I would do differently, is to blanch the tomatoes before and peel them. The skins don't bake so well in the oven.

Aug 18, 2006

DEEE-LISH! This was much more like a meal than the other tomato basil tart on the site. I again used tons (maybe 3/4 cup?) chopped fresh basil (YUM!!) instead of dried, and used the ready-to-serve Hillshire farm sausage (8 oz of the 16 oz "U" link it comes in) to cut down on all the oil & grease cooked sausage would have created. Also did not pre-cook the onions-- I don't think they need it. Tossed 1/2 of a chopped green pepper, too, and layered each of the main ingredients. Used LOTS of garden tomatoes - more than called for. MAKE SURE you remove the seeds from the tomatoes first!!! The first time I made this, it was way too watery. The second time, with the seeded tomatoes, it came out perfectly! I think allowing a full 30 minutes for it to cool before cutting is important, too. DID NOT make the basil mayo "topping" for this - blecch! Don't think it needs any sort of topping, but is nicely accompanied by a fresh cucumber-dill salad on the side! :-) THANKS!!!

Feb 03, 2008

Great recipe!!! I like others did not make the basil mayo but think it would have worked well. Made my own pie crust & used a smoked sausage instead of Italian. Added only 1 cup of cheese (1/2 on top, 1/2 on bottom). It set up perfectly well with only 1 egg & was much less sickly than a regular quiche. Will be making again :)


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  • Calories
  • 606 kcal
  • 30%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 52.6 g
  • 81%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 623 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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