Tomato Sausage Tart

Tomato Sausage Tart


"Tomatoes and sausage are baked in cheesy layers then served with a home made basil mayonnaise. Delicious and very easy.....great for a brunch or showers."

Ingredients 1 h 10 m {{adjustedServings}} servings 606 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 52.6 g
  • 81%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate.
  2. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture.
  3. Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese.
  4. Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise.
  5. To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.
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Reviews 27

  1. 34 Ratings


Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared mayo and used just a dollop on each piece. We did have some left over so we'll have to see if it reheats OK. There was quite a bit of juice left in the pan which I removed so leftovers won't be soggy.


Delicious recipe! Used a frozen deep dish pie crust as a timesaver. Also, used more than 1/2 pound of Italian sausage. My advice is to make this the day before you want to serve it so it will have a chance to become more solidified. I only had three small Roma tomatoes and wish that I had more. You definately need the tomatoes in this dish. Also, do not add any salt whatsoever. Didn't bother with making the fresh mayo though I think it would be terrific with this. Went wonderful with a Chianti.


I just made this for my tomato-loving son for dinner. He says it is awesome. It is a little juicy, even after I took reviewer's suggestion and juiced and drained the tomatoes. It's finally set up after sitting for 40 minutes, so I'll have to play with that next time I make it. Thanks for the recipe!