This breakfast recipe is perfect for the New Year. The stuffing is sweet-n-sour and is cooked in a white wine and balsamic vinegar reduction, in which a small amount of brown sugar is added to balance the sourness. Enjoy the tart!
- Phyllo/fillo sheets: 7
- Spicy pork sausages: 250 g
- Plain chicken sausages: 125 g
- Peas: 1 cup
- White wine: 1 cup
- Balsamic vinegar: ¾ cup
- Brown sugar: ¾ tsp
- Salt: ¼ tsp
- Finely chopped onions: ½ cup
- Finely chopped garlic cloves: 5
- Finely chopped fresh basil: 10 leaves
- Cheddar cheese: 200 g
- Extra virgin olive oil: 3 tbsp
- Melted butter: for brushing
Heat oil in a pan. Add the basil, garlic and then the onions. Sauté for 2 min on medium flame.
Add the white wine. Cook until it is reduced to three-fourths. Add the balsamic vinegar and cook till the mixture becomes thick. Add the sausages and the peas. Also add the salt and sugar and mix well. Cook for 5 min on a medium flame.
Switch off the gas and add the cheese immediately. Cover with a lid. After 10 min, open the lid and mix the molten cheese evenly with the sausages. This is the stuffing for the sausage tart.
Brush seven phyllo sheets kept one over the other, with molten butter. The butter should be on one side only. The topmost sheet should face down, with butter on the inside part. Keep these sheets covered with a damp towel to prevent dryness.
Carefully place the stacked sheets into a non-stick rectangular loaf tin. Spoon the entire stuffing inside, as shown in the picture. Aggregate the edges of the sheets in such a way that the stuffing gets covered from the top.
Brush with molten butter and bake in a preheated oven for 25 min at 200ºC, until the tart feels crisp and is browned at the top.