Get some pork on your fork now or bag a snag and freeze for later!
Ingredients
- 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 6 (560g) thick pork sausages
- 150g baby spinach
- 1 medium leek, trimmed, halved, washed, cut into 6cm lengths
- 60g bocconcini cheese, sliced
- 2 eggs
- 1/2 cup pure cream
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 2.5cm-deep, 11.5cm x 34cm (base) loose-based tart pan. Place on a baking tray.
- Step 2Line base and sides of prepared pan with pastry, trimming excess. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden.
- Step 3Meanwhile, heat a non-stick frying pan over medium heat. Cook sausages, turning, for 8 minutes or until browned. Remove from pan. Cut into 6cm pieces.
- Step 4Place spinach in a microwave-safe bowl. Microwave on high (100%) for 2 minutes or until just wilted. Squeeze out excess liquid. Place leek in a microwave-safe dish. Microwave on HIGH (100%) for 3 to 4 minutes or until just tender.
- Step 5Place spinach over base of pastry. Place sausage and leek alternately over spinach. Sprinkle with cheese.
- Step 6Whisk egg and cream together in a jug. Season with salt and pepper. Pour over sausages and leek. Bake for 40 minutes or until mixture has set. Stand for 5 minutes. Remove tart from pan. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3505 kj
Energy
64g
Fat Total
30g
Saturated Fat
4g
Fibre
30g
Protein
260mg
Cholesterol
1367.48mg
Sodium
7g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 1/3 cup grated tasty cheese instead of bocconcini and save around $1.37 in total.
- Author: Emma Braz
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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