Sausage Corn Tart

4.3 stars based on 6 votes.
6 ratings
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  • 2 cups fresh corn kernels
  • 1/2 pound hot Italian sausage
  • 1 small red bell pepper, diced
  • 1 green onion, sliced
  • Prepared pastry for single-crust pie
  • 3 large eggs
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt


Place corn in a 2-quart saucepan and cover with water. Bring to a boil; reduce heat to low, cover, and simmer 5 minutes until corn is tender. Drain.

Remove casing from sausage. In a 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage; remove to a plate with a slotted spoon.

In drippings remaining in skillet, cook bell pepper 3 minutes; add green onion and cook 2 minutes longer, stirring occasionally.

Preheat oven to 450°F. Line a 10-inch fluted tart pan with removable bottom (or use a 9-inch pie pan) with prepared pie crust. Bake 10 minutes.

In a large bowl, beat eggs, milk, flour, TABASCO® Sauce, mustard, and salt until well blended. Stir in corn, sausage, and red pepper mixture and pour into prepared pie crust.

Reduce oven temperature to 350°F and bake tart 40 minutes or until a knife inserted in center comes out clean.

Makes 6 servings.

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