Autumn Tart

This Autumn Tart with soft and golden egg filling, smoked sausage, carrot and corn is a delicious and satisfying dinner that's surprisingly quick and easy to prepare.

The weather is cooling and it's time for cosy, warm dinners inside. This Autumn Tart is one to save for when you need an easy family dinner fast!

What makes this Autumn Tart so good?

1. It's so tasty - buttery shortcrust pastry filled with creamy egg with just a hint of nutmeg, delicately sweet carrots, ultra juicy smoked sausage, golden pops of corn and molten cheese, then topped with fragrant chives and parsley, this is such a tasty dinner.
2. It's easy - cooking with pastry doesn't have to be hard. In fact, it's often incredibly easy. I firmly believe in store-bought pastry - I mean, leave it to the professionals, right? Simply line your pie tin or baking dish with pastry, fill with an easy mix of egg and Greek yoghurt, and then add sliced sausage and par-boiled carrot. Top with corn kernels and a little grated cheese, and you'll have a delectably puffy, golden tart.
3. It's mainly done in the oven - let the oven do the work for you! Once it's in, you'll have ample time to clean up (or just do whatever you want) while you're waiting for it to cook.

What ingredients are in this Autumn Tart?

• Pastry - I use frozen shortcrust pastry. I don't blind bake it, because I don't think it's necessary for a weeknight dinner like this. Instead, I do prick it and place it in the oven for 5 minutes while I'm preparing the filling. This means the pastry has the chance to get a little crispy, but not too much, before you add the filling.
• Kransky / Kabana / Kielbasa - essentially these are all variations of a smoked sausage originating from Slovenia and Poland. It is absolutely delicious, and the smokey saltiness of the sausage pairs perfectly with the sweetness of the carrots and the corn. The best thing is, because it's already cooked you don't need to worry about it cooking in the oven.
• Egg and Greek yoghurt - The mix I use for the quiche filling is egg and a little Greek yoghurt to make it creamy. I also add some nutmeg for some earthy sweetness. If you are making this dairy free you can substitute the Greek yoghurt for another egg. The egg will be creamy enough from baking.
• Carrot - cook these quickly in the microwave to parboil / soften it before it goes in the oven, to make sure they are lovely and tender.
• Corn - I used frozen corn kernels here because they are already cut from the cob for you, and very affordable. The pops of sweet corn are really delicious on top of the tart.
• Cheese - You don't need a lot of cheese for the tart, but it does add a lovely dimension.
• Chives and parsley - topping the tart with these herbs gives a splendid topping that, once drizzled with olive oil and salt brings a herby fragrant pop of colour and hit of greens.

What size dish to cook your tart in?

The size of tin you should use depends on how many people you are cooking for.

If you're preparing the tart for 2 people, you should use a 3 cup tin - I'd recommend a loaf tin.

If you're preparing the tart for 4 people, you should use a 5 cup tin - I'd recommend a pie dish (like the one pictured) or a brownie tin.

If you're preparing the tart for 6 people, you should use a 7-8 cup tin - I'd recommend a roasting tray.

You will need it to have at least a 4 cm lip to keep the tart in.

Substitutions

• Alternative proteins - Option to swap Kransky for hot smoked salmon or smoked trout.
• Vegetarian - Skip the kransky. You could add another cheese like marinated goat cheese if you like.
• Dairy Free - Skip the Greek yoghurt and substitute it with another egg. Use dairy free shredded parmesan instead of tasty cheese.
• Gluten Free - Use gluten free shortcrust pastry.

Kid-Friendly Variations

• Kids will enjoy this tart plain, without the herbs at the end.

Equipment

You will need an oven, a brownie tin/pie dish or baking tray (with at least 2 cm sides), a microwave.

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