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?
- 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.
- 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.
- 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.
Top tip when making Autumn Tart
Make sure you wait about 5-10 minutes after removing the tart from the oven before slicing. The egg will firm up in this time. If you slice it while still very hot, the egg will fall apart.
- 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.
- Kids will enjoy this tart plain, without the herbs at the end.
You will need an oven, a brownie tin/pie dish or baking tray (with at least 2 cm sides), a microwave.
More Autumn Recipes
- Brownie tin/pie dish or baking tray (with at least 2 cm sides)
- 165 g shortcrust pastry
- 2 spray olive oil spray
- 2 carrot
- 6 egg
- ½ cup Greek yoghurt
- ½ teaspoon ground nutmeg
- ½ teaspoon salt ¾ teaspoon total for the recipe
- 200 g Kransky Kabana - smoked sausage
- 50 g cheddar (tasty) cheese
- ½ cup corn kernels frozen
- ½ bunch chives
- ¼ bunch parsley
- 1 teaspoon olive oil
- ¼ teaspoon salt ¾ teaspoon total for the recipe
- Preheat your oven to 200 C (400 F). Remove shortcrust pastry from the freezer. Oil and line a pie dish or baking tray.TIP: Use a loaf pan for 2 serves, a brownie tin/pie dish for 4 serves and a roasting dish for 6 serves.2 spray olive oil spray, 165 g shortcrust pastry
- Peel and slice carrot into ½ cm slices on an angle. Pop in a microwave proof bowl, cover with water and microwave for 5 mins on high, then drain.2 carrot
- Line the dish with pastry, press into corners and prick with a fork. Make sure to press together any joins. Place in the oven for 5 mins.165 g shortcrust pastry
- Whisk together egg, Greek yoghurt, nutmeg and salt.6 egg, ½ teaspoon ground nutmeg, ½ teaspoon salt, ½ cup Greek yoghurt
- Slice Kransky (Kabana) into ½ cm slices on an angle. Measure out cheese.200 g Kransky, 50 g cheddar (tasty) cheese
- Remove pie crust from the oven, pour in egg mixture then lay out alternating carrot and Kransky slices.2 carrot, 200 g Kransky
- Scatter over corn and cheese, and place in the oven for 22 mins (or 26 mins for 6 serves).½ cup corn kernels, 50 g cheddar (tasty) cheese
- Finely chop chives and pick parsley leaves.½ bunch chives, ¼ bunch parsley
- Once baked, let tart sit for 5-10 mins before serving (this will allow the egg to firm). Serve children plain slices of tart. To serve adults, top with chopped herbs, a drizzle of olive oil and a sprinkle of salt.½ bunch chives, 1 teaspoon olive oil, ¼ teaspoon salt, ¼ bunch parsley