Sausage, Onion And Tomato Tart
Comfort food at its best! This tasty pie is great with anything but we particularly like it with roast potatoes and steamed broccoli. It's particularly easy if ready-made pastry is used... JusRol, Sainsbury and Tesco sell shortcrust and puff that is vegan. If in doubt, check The L-Plate Vegan or ask the supermarket to check their own vegan list.
Use a ready-made shortcrust pastry such as JusRol or a supermarket own-brand that is vegan. Otherwise, make your own:
100g/4oz plain flour
100g/4oz self-raising flour
100g?4oz vegan margarine such as Pure, Vitalite, Suma or Biona
Pinch of salt
75ml/3fl oz cold water
2 tbsp sunflower or olive oil
6 veggie sausages (Linda McCartney; Redwood; Fry's; Vegetarian Choice; Wheaty; Vegusto are all vegan)
2 medium onions, sliced into rings
100g/4oz mushrooms, chopped
1 x 400g tin chopped tomatoes, drained slightly
2 tsp bouquet garni or mixed herbs
Salt and black pepper
1. If using ready-made pastry, skip to stage 4. Otherwise: make the pastry by sieving both flours in to a large bowl (or use ready-made pastry). Add the pinch of salt.
2. With well-chilled margarine and cold hands, place the margarine into the centre of the flour, coat it in the flour and then break it into smaller pieces. Rub the margarine gently into the flour until the mixture resembles fine breadcrumbs.
3. Add the water gradually until you have a moist, but not sticky, dough. (Add more flour if necessary). Cover or place in a clean plastic bag and place in the fridge while you make the filling.
4. Pre-heat the oven to 190C/375F/Gas Mark 5.
5. Chop the sausages into thick pieces - let them defrost if still frozen. Heat the oil in a frying pan and cook the sausages for a few minutes. Remove from the pan and set aside.
6. In the same pan, cook the onion - adding more oil or oil spray if necessary - until the pan is full of separated caramelised onion rings. Add the mushrooms and herbs and fry until the mushrooms are a golden colour.
7. Remove from the heat and add the sausages, tomatoes, salt and pepper. Mix in gently.
8. Grease a 25cm/10 inch flan dish.
9. Lightly flour a clean work surface then remove the pastry dough from the fridge and knead gently. Roll it out to a large circle, about 2-3 inches bigger than the base of the flan dish. Lift up the pastry gently and carefully place it in to the dish. Ease the pastry down around the inside rim then splay over the edges. Roll the rolling pin over the top of the flan dish so that you have a perfectly neat pastry case. Trim the edges.
10. Spoon the filling in to the pastry case, pat down gently and smooth it out evenly. Bake in the centre of the oven for 30 minutes. Serve hot, warm or cold!
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