Italian poultry sausage
small chopped onion
firm-ripe pears lengthwise, core, and slice lengthwise (1/8″ thick)
coarsely grated Gruyere
- Heat oven to 400F. Fit store-bought piecrust into 9″ square or round tart pan and, following package directions, bake until lightly golden.
- Remove 7 oz Italian poultry sausage from casing and cook with 1 small chopped onion in medium skillet over medium-high heat, stirring, until cooked through, about 6 minutes.
- Spread in prepared crust. Halve 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8″ thick). Arrange on top of sausage. Sprinkle with 3/4 cup coarsely grated Gruyere.
- Bake until pears are tender, about 25 minutes.
Food Director Lori Powell develops Prevention’s recipes and styles the food photography that appears on the magazine’s pages.
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