Ingredients Jump to Instructions ↓

  1. 1/3 BUTTER PASTRY dough

  2. 1 Egg white, lightly beaten

  3. 1/4 lb Bulk breakfast sausage

  4. 2 tb Safflower oil

  5. 4 c Red Bliss potatoes, cut in

  6. 1/2-inch cubes (1 1/4 pounds)

  7. 1 1/2 c Coarsely chopped onions

  8. 1/2 ts Salt

  9. 1/4 ts Ground black pepper

  10. 1/4 c Chopped fresh dill

  11. 1/4 c Mayonnaise or creamy salad

  12. -dressing 1 tb Chopped parsley

  13. 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

  14. 15 minutes. Remove foil and weights. Bake

  15. 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake

  16. 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

  17. 350 F. Stir dill and mayonnaise into potato mixture; spoon into tart shell. Bake

  18. 30 minutes or until heated through. Cool

  19. 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm. Makes

  20. 8 servings. 1001 HOME IDEAS MAGAZINE; June


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