Ingredients
For the salad:
| 1 lb | (450 gm) | sausage meat |
| 5 cups | (1100 ml) | swiss chard (about 1 bunch), de -stemmed and roughly diced |
| 1 cup | (220 ml) | cooked Northern beans |
| to taste | salt and pepper | |
| 10 large | eggs | |
| 3/4 cup | (165 ml) | sour cream |
| 2 sheets | frozen puffed pastry, thawed | |
| 1 cup | (220 ml) | shredded mozzarella cheese |
| 1 cup | (220 ml) | baby tomatoes, halved |
| 2 tbsp | chopped fresh dill, plus more for garnish |
Directions
- Preheat the oven to 375 F. Heat a large skillet over medium-high heat and cook the sausage meat, breaking it apart as you cook until it is no longer pink. Add the beans and chard, and lightly season with salt and pepper. Cook for 2-3 minutes, until chard is wilted, and pour the mixture onto a large paper towel-lined plate.
- Whisk the eggs in a large bowl. Remove about 2 tbsp and set aside. Fold in the sour cream and 1/2 cup mozzarella in the large bowl of whisked eggs and set aside.
- Lightly coat a 9x13” baking dish with oil or cooking spray. Lay the sheets of puff pastry in the dish to overlap by 1-2” in the centre, and press to seal them together. Gently press the pastry up the sides of the dish. Layer the pastry with the drained sausage and bean mixture, and spread a layer of 1/2 cup of cheese on top. Pour the egg mixture over top and gently place the tomatoes cut side up, followed by the fresh dill.
- Roll or pinch over the edges of the pastry and lightly brush with the remaining 2 tbsp of egg.
- Cover the tart with foil and bake for 50-60 minutes, removing the foil halfway through cooking time. Allow the tart to sit for 10 minutes before slicing and serving.