Meat Free Diets - Sausage, Onion and Tomato Tart

Ingredients

• 6 sheets filo pastry

• For the filling
• 2 tbsps vegetable or olive oil
• 6 veggie sausages
• 2 medium onions, cut into rings
• 100g (4oz) mushrooms, chopped
• 1 x 400g can chopped tomatoes, drained slightly
• 2 tsp bouquet garni or mixed herbs
• salt and black pepper
• oil spray

Cooking Instructions

1. Preheat the oven to 375f/190C/Gas Mark 5.
2. Chop the sausages in to thick pieces (let them defrost first if frozen). Heat a non-stick frying pan and dry fry the sausages, fry them for a few minutes turning frequently until cooked through. Remove from the pan and put to one side.
3. Gently cook the onions in the frying pan - spraying lightly with oil if necessary until the pan is full of separated caramelised rings.
4. Add the mushrooms and herbs and cook until the mushrooms are a light golden brown.
5. Remove from the heat and add tomatoes, sausages, salt and pepper. Mix through gently.
6. Cut 6 filo pastry sheets in half and spray each one with a little oil spray. Line a 16cm ovenproof flan mould with the sheets, scrunching them up the outer edges.
7. Place a disc of greaseproof paper inside the mould on top of the pastry, to prevent it from falling into the centre. Bake in the oven for 10 minutes at 180C, 350F, Gas Mark 4 until dry to touch.
8. Remove from the oven, leave to cool, then spoon the filling into the pastry case, pat down gently and smooth out evenly.
9. Bake in the centre of the oven for 30 minutes.

Tips

When using filo pastry, cover it with a damp tea towel to prevent it from drying out.