Side Pannel
Hoppel Poppel Tart
Ingredients List
- 1/3 BUTTER PASTRY dough
- 1 Egg white, lightly beaten
- 1/4 lb Bulk breakfast sausage
- 2 tb Safflower oil
- 4 c Red Bliss potatoes, cut in
- -1/2-inch cubes
- (1 1/4 pounds)
- 1 1/2 c Coarsely chopped onions
- 1/2 ts Salt
- 1/4 ts Ground black pepper
- 1/4 c Chopped fresh dill
- 1/4 c Mayonnaise or creamy salad
- -dressing
- 1 tb Chopped parsley
Directions
Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with alumnum foil; fill
with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil
and weights. Bake 5 to 6 minutes longer or just until pastry starts to
turn golden. Brush with egg white; bake 1 minute longer. Cool completely
on wire rack. In large skillet, heat oil over medium heat. Add sausage and
mash with fork to crumble into small pieces. Add potatoes, onion, salt,
and pepper. Cook until potatoes are fork tender, stirring frequently,
about 20 minutes. Cool to room temperature. Reduce oven temperature to 350
F. Stir dill and mayonnaise into potato mixture; spoon into tart shell.
Bake 30 minutes or until heated through. Cool 10 minutes on wire rack
before removing outer ring. Sprinkle with parsley. Serve warm.
Makes 8 servings.
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with alumnum foil; fill
with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil
and weights. Bake 5 to 6 minutes longer or just until pastry starts to
turn golden. Brush with egg white; bake 1 minute longer. Cool completely
on wire rack. In large skillet, heat oil over medium heat. Add sausage and
mash with fork to crumble into small pieces. Add potatoes, onion, salt,
and pepper. Cook until potatoes are fork tender, stirring frequently,
about 20 minutes. Cool to room temperature. Reduce oven temperature to 350
F. Stir dill and mayonnaise into potato mixture; spoon into tart shell.
Bake 30 minutes or until heated through. Cool 10 minutes on wire rack
before removing outer ring. Sprinkle with parsley. Serve warm.
Makes 8 servings.
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