Hatch Chile Sausage Tart
Servings: 1 11-inch tart
Ingredients
For the dough
- 2 cups all-purpose flour
- 15 tbsp unsalted butter (cubed)
- ¾ tsp Kosher salt
- 1 ½ tsp granulated sugar
- 7-8 tbsp ice water
For the filling
- 1 lb Hatch chile sausage (or any kind of sausage with Hatch chile powder added)
- 2 large tomatoes (diced)
- 2 cloves garlic (minced)
- ¼ cup Hatch chile monterey jack cheese (shredded)
- 1 tsp fresh parsley (chopped)
- a hefty splash of milk
- 2 large eggs
- ⅓ cup heavy cream
- ½ tsp Kosher salt
- ¼ tsp pepper
- 1 tart pan (I used an 11-inch)
Instructions
The Dough
- Place the small cubes of butter in a bowl inside the freezer for 20 minutes. Meanwhile, in a large mixing bowl stir the flour, sugar & salt together.
- After 20 minutes, add the cubed butter to the bowl. Cut it into the dry mix using a pastry cutter until the flour is coated & approx. the size of a pea.
- Stir the ice-cold water into the mixture 2 tbsp at a time until the dough starts to stick together. You want it to feel like a somwhat sticky dough, but not too moist.
- Place the ball of dough onto a lightly floured surface & gently fold in some additional flour. Re-form it back into a ball, then flatten into an inch-thick disk & wrap in plastic. Chill in the fridge for about two hours (at least).
- After chilling, place the dough back onto the floured surface & slowly start to roll it out. Once it's large enough to fit your tart pan, ~carefully~ lift the dough and press it into the pan.
- Use a paring knife to trim any extra dough around the edges & use the excess to fill in any thinner sections, if needed. Ideally, you want an even thickness around the entire circumference.
- Wrap the pan/shaped crust in plastic & chill again in the fridge for at least 30 minutes. Pre-heat the oven to 400°F (or 375°F if using a convection oven).
- After chilling, unwrap the crust, place a piece of parchment paper over the top & fill the center with pie weights. Bake for about 15 minutes, then remove parchment paper/weights, stab a few holes in the base with a fork & bake for another 8 minutes (until it starts to lightly brown).
- Remove the par-baked crust & let it cool. Turn the oven down 25°.
The Filling
- Brown the sausage in a skilled over medium heat until cooked through. Scoop the sausage into a mixing bowl, then add the diced tomato, cheese, garlic, parsley, salt & pepper.
- In a separate bowl, whisk together the eggs, cream & milk; then add the wet ingredients to the sausage mix & stir well.
- Once the crust is cool to the touch, use a slotted spoon to scoop the filling into the crust. Spread it evenly, then pour the remaining liquid over the top until it's just shy of overflowing.
- Bake (uncovered) for another 15 to 20 minutes until the crust is golden brown & the filling is set. Remove the tart from the oven & let it cool before slicing.