Mustard, Sausage & Apple Tart

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g pack or 6 fat sausages
• 1 large red onion, halved and cut into thin wedges
• 1 red eating apple, thickly sliced (leave the skin on)
• small pack sage, leaves only
• 1 tsp sunflower oil or vegetable oil
• 375g pack ready-rolled puff pastry
• 2 tbsp Dijon mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Set a baking sheet inside to heat up.

2. Heat the sunflower or vegetable oil in a large skillet over medium heat. Slice the sausages into thick rounds, or squeeze the meat from the casings, and add to the pan.

3. Add the red onion wedges to the pan and cook for about 5 minutes, stirring, until the sausage is browned and the onion is softening. The sausage must reach 160°F (71°C) in the thickest part; check with a thermometer and cook longer if needed.

4. Unroll the puff pastry onto a sheet of baking paper or a board. Score a border about 1 inch (2.5 cm) in from the edges, without cutting through. Spread the Dijon mustard inside the border.

5. Arrange the cooked sausage and onion over the mustard, then add the apple slices and sage leaves. Slide the pastry onto the hot baking sheet.

6. Bake for 15 to 20 minutes until the pastry is puffed and golden and the apple is tender. Let it rest for 5 minutes before slicing into 4 portions.