Pork Sausage, Caramlised Onion & Feta Tart

By Chef Jarrod McGregor and as featured on www.eatwell.co.nz

Serves 6-10

Ingredients

• Good quality store bought savoury short pastry

• 6 - 8 fresh chorizo sausages

• 6 - 8 classic pork sausages

• 3 eggs

• 1 tsp salt

• Pinch black pepper

• 2 Tbsp dried chilli flakes (optional)

• 180g goat or cow feta

• 150g caramelised onions (store bought or homemade)

Instructions

Press the pastry into a 30cm tin and blind bake for 12-15 mins at 180°c. Snip open the end of each sausage and squeeze the sausage meat from the casings of all the sausages. Add salt, pepper and chili flakes (if using) and carefully mix together without overworking the sausage meat. Add eggs and combine well. Place the sausage mixture into the blind-baked tart case and gently push the meat to the edge. Top with crumbled feta and caramelised onions. Bake for 45 mins at 170°c. Allow to cool slightly before serving alongside a crisp green salad.

You can download the recipe cards to use in your store here.