Brunch Time Sausage Artichoke Tart

There is a certain magic that happens when puff pastry meets smoked sausage and bratwurst.  Gouda and fontina create a creamy base and the peppers and spices seal the deal.

Ingredients

—2 Links: Queen City Sausage Smoked Sausage.  Diced

—2 Links: Queen City Sausage Bratwurst.  Diced or sliced

—2 Sheets Frozen puff pastry

—1 Cup Fontina cheese.  Shredded

—1 Cup Gouda cheese.  Shredded

—1 Egg.  Beaten

—2 TBLS Everything But the Bagel seasoning, (EBTB)

—3 TBLS Pepperdine’s.  Chopped

—1/4 Cup Fresh basil

—1 TBLS Lemon zest

—3 Cloves garlic.  Chopped

—Honey for drizzling

Directions

  1. Roll out the puff pastry to stretch it.  Add to a parchment lined baking sheet.  Brush the pastry edges with the egg wash.

  2. Take the 2nd puff pastry and cut into 1.5” strips.  Apply these to the first puff pastry edges.  Brush these edges with the egg wash.

  3. Sprinkle a generous amount of EBTB seasoning along the four egg washed edges

  4. Prick the inside of the pastry with a fork, throughout

  5. Stay inside the borders:  Add basil, garlic, lemon zest, and chili flakes to the pastry

  6. Add the cheeses, the artichokes, and top with the sausages.

  7. Drizzle with honey

  8. Chill in the freezer for 10 minutes

  9. Preheat oven to 425 F.

  10. Bake for about 25 minutes, assuring a golden brown finish

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CINCINNATI-SMOKED-SAUSAGE-SALAD