17 Comments

  1. Helene Dsouza
    December 30, 2013 @ 1:08 pm

    Purabi I have been looking for ready made phyllo sheets here. Which one do you use? Because let’s just face it, I don’t get time to cook that much during the tourist season and I am fed up of take out food. btw your sausage tart looks scrumptious!

    Reply

    • Purabi Naha
      December 30, 2013 @ 1:23 pm

      I used Antoniou phyllo sheets, Helene. The pack is deep blue in colour and has 28 sheets: slightly expensive. I bought it from HyperCity (Malad, Mumbai). Glad that you liked my sausage tart recipe and pics.

      Reply

    • Purabi Naha
      December 31, 2013 @ 11:28 am

      Helene, I used a brand called “Antoniou”: the pack is deep blue and has 28 phyllo sheets. I got it from HyperCity Mall in Malad, Mumbai. Believe me, it tasted much better than the hefty-price-tagged, fancy savoury bakes that we buy from shops. My family loved it. Happy New Year to you!

      Reply

      • Helene Dsouza
        January 7, 2014 @ 2:12 pm

        Cool I will keep an eye out for the deep blue packs. I don’t think so they have started to sell those here, otherwise I would have noticed them. Goa is often forgotten… lol Thanks a bunch!

        Reply

  2. Denise@From Brazil To You
    December 30, 2013 @ 8:36 pm

    What a pretty savory tart, Purabi! Wishing you a very, very 2014!

    Reply

    • Purabi Naha
      December 31, 2013 @ 11:23 am

      Hey, thanks and same to you as well, Denise! 🙂

      Reply

  3. ChgoJohn
    December 31, 2013 @ 9:19 am

    This looks amazing, Purabi. I can only imagine how nice it would be to sit at the table and watch as this tart is brought to that table. I can almost hear the crunch of the crispy phyllo as it is cut for serving. Yum!

    Reply

    • Purabi Naha
      December 31, 2013 @ 11:23 am

      Oh, thanks for your appreciation, John. This sausage tart turned out to taste even better than I expected. I made a similar one today, but with cottage cheese (the vegetarian version), and it tasted yum!

      Reply

  4. Kim | a little lunch
    December 31, 2013 @ 3:14 pm

    Purabi, your sausage tart looks spectacular — a very tasty way to start the New Year. Wishing you and your family the best in 2014… and a little butter now and then. 🙂 (Me, too!)

    Reply

  5. Curry and Comfort
    December 31, 2013 @ 5:54 pm

    Wow!! That is one gorgeous savory sausage tart. I could eat half of that pan. 🙂 Wishing you and your family a happy, healthy and wonderful New Year 2014!!

    Reply

  6. Maureen Shaw
    January 1, 2014 @ 5:05 am

    I was sure I commented on this but it mustn’t have gone through and I didn’t notice. I love this sausage tart – it’s perfect food for me. Not too complicated and delicious.

    Happy New Year!

    Reply

    • Purabi Naha
      January 1, 2014 @ 5:27 am

      Thanks for informing me, Mureen and sorry for the inconvenience. I am happy that you loved this tart. Happy New Year! 🙂

      Reply

  7. Sissi_Withaglass.com
    January 1, 2014 @ 6:01 pm

    What an original and creative pie! I have recently been playing quite a lot with filo pastry too and find it magical: crunchy, delicious and so much lighter than the traditional tart pastry. I constantly have at least one package of filo in the fridge now. Happy New Year!

    Reply

  8. AlchemyInTheKitchen
    January 1, 2014 @ 6:46 pm

    Lovely simple delicious breakfast (lunch, and dinner). Great recipe, Purabi. Wishing you a delicious 2014.

    Reply

  9. Amelia
    January 2, 2014 @ 3:07 am

    Hi Purabi, I sure love your sausage tart, very inviting and extremely delicious. Yours very well baked. Thanks for sharing your recipe.
    Happy New Year to you and your loved one. Best regards.

    Reply

  10. Juliana
    January 3, 2014 @ 7:03 pm

    Wow, I love the look of the sausage tart…the sweet and savory sausage filling and the flaky crust. Beautifully done.
    Happy New Year Purabi 😀

    Reply

  11. Nami | Just One Cookbook
    January 11, 2014 @ 9:13 am

    We have some sausages that we need to use in the freezer. Never made tart using them and your recipe inspired me to give it a try! Love savory tarts as much as sweet ones!

    Reply

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