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Sausage, Pear, and Gruyere Tart

recipe image

Food, Cuisine, Recipe, Dish, Fast food, Cooking, Gluten, Baking, Comfort food, British cuisine,

Beth Galton

Yields:

1


serving

Total Time:

0

hours

47

mins

7
oz.

Italian poultry sausage

1


small chopped onion

3


firm-ripe pears lengthwise, core, and slice lengthwise (1/8″ thick)

3/4
c.

coarsely grated Gruyere

  1. Heat oven to 400F. Fit store-bought piecrust into 9″ square or round tart pan and, following package directions, bake until lightly golden.
  2. 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.
  3. 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.
  4. 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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