INGREDIENTS

INSTRUCTIONS

TO GARNISH
1. Preheat the oven to 200 C, 400 F, Gas 6. Cut a third off the pastry and
set aside. Roll out the remaining pastry on a lightly floured work surface
to a 23x27cm (9x11in) rectangle and place on a baking sheet. Prick the base
lightly with a fork and brush the edges with water. Roll out the remaining
pastry and cut into long strips and secure to the edge of the pastry
pressing down lightly. Cover with cling film and chill for
30    mins.
2. Remove the pastry from the fridge and bake for 15 mins until well risen
and slightly golden.
Remove from the heat.
3. Meanwhile heat the oil in a pan and cook the sausages for 10 mins,
turning occasionally until golden. Using a slotted spoon transfer to a
plate, cut in half diagonally and set aside.
3. Add the onions to the pan and cook for 10 mins, stirring occasionally
until golden. Stir in the garlic, sun-dried tomatoes and seasoning.
4. Spread the mustard over the base of the pastry case and top with
sausages and onion mixture. Crumble over the Feta and bake for a further 5
mins, until golden. Serve garnished with oregano leaves.
Cooks Tips Red onions add colour to this recipe but if you prefer use
ordinary onions instead
Converted by MC_Buster.
NOTES : Onion and Sausage Tart; this is short crust pastry baked in a
rectangle and then spread with Dijon mustard and then filled with a mixture
of lightly cooked red onions, garlic, sliced sun-dried tomatoes, sausages,
salt and pepper. The topped with diced Feta cheese or Emmental and baked.
Garnished with marjoram leaves.
Converted by MM_Buster v2.0l.

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