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Autumn tart on a table

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.
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Course: Main Course
Cuisine: French, Modern Australian
Keyword: Autumn Tart
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Brownie tin/pie dish or baking tray (with at least 2 cm sides)
  • Microwave

Ingredients

  • 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

Instructions

  • 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
    Pie tin lined with paper
  • 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
    Carrots in a bowl
  • 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
    Pastry in a pie tin
  • Whisk together egg, Greek yoghurt, nutmeg and salt.
    6 egg, ½ teaspoon ground nutmeg, ½ teaspoon salt, ½ cup Greek yoghurt
    Whisked egg in a jug
  • Slice Kransky (Kabana) into ½ cm slices on an angle. Measure out cheese.
    200 g Kransky, 50 g cheddar (tasty) cheese
    Kransky and cheese on a chopping board
  • Remove pie crust from the oven, pour in egg mixture then lay out alternating carrot and Kransky slices.
    2 carrot, 200 g Kransky
    Pie with carrot and 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
    Pie with cheese and corn on top
  • Finely chop chives and pick parsley leaves.
    ½ bunch chives, ¼ bunch parsley
    Chopped chives and parsley on a chopping board
  • 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
    Autumn tart on a table

Nutrition

Calories: 487kcal | Carbohydrates: 31g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 294mg | Sodium: 1332mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5910IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 4mg