Sausage & Roasted Bell Pepper Tart with Fresh Mozzarella

This yeasted tart dough makes a fine base for myriad toppings. It takes a little advanced planning, as it needs to rest for an hour before using, or you can make it a few hours ahead of time. Here, I use roasted bell peppers, sausage, and onions seasoned with rosemary for a hearty, free form tart. Serve it alongside a green salad or bowl of soup.

Sausage & Roasted Bell Pepper Tart with Fresh Mozzarella

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
This yeasted tart dough makes a fine base for myriad toppings. It takes a little advanced planning, as it needs to rest for an hour before using, or you can make it a few hours ahead of time. Here, I use roasted bell peppers, sausage, and onions seasoned with rosemary for a hearty, free form tart. Serve it alongside a green salad or bowl of soup.
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Course Main Course
Servings 6

Ingredients
 

For the crust:

  • ¾ cup warm water
  • 2 ¼ teaspoons dry yeast
  • 1 teaspoon honey
  • 1 cup (125 grams) whole wheat flour
  • 1 ¼ cups (155 grams) all-purpose flour
  • ½ cup fine cornmeal
  • 2 teaspoons kosher salt
  • ¼ cup extra virgin olive oil

For the topping:

  • 1 medium sweet onion
  • 1 tablespoon chopped rosemary
  • 1 tablespoon extra virgin olive oil
  • 4 roasted bell peppers, coarsely chopped
  • ¾ pound mild sausage, chicken, turkey or pork
  • ½ teaspoon kosher salt
  • 4 ounces fresh mozzarella
  • 2 tablespoons balsamic syrup
  • freshly cracked black pepper

Instructions
 

For the dough:

  • Combine the honey and water in a small bowl. Stir in the yeast, then let sit a few minutes until foamy.
  • Combine the flours and cornmeal in a stand mixer fitted with the dough hook. Pour the olive oil into the yeast mixture, then with the machine running, pour it into the flour. Let the machine knead the dough, adding more flour if it seems too sticky, for 5 minutes. Remove and cover the bowl with plastic wrap and let it rise for one hour (you can put the dough in the refrigerator at this point for up to 6 hours. Bring to room temperature before proceeding).

For the topping:

  • Slice the onion thinly, then saute it in the olive oil until softened and beginning to caramelize, about 15-20 minutes over medium heat. Remove the sausage from its casing and add it to the onions, stirring to break it up. Add ¼ teaspoon salt and cook until the sausage is done. Remove from heat and set aside.
  • Preheat your oven to 400 F. Oil a standard baking sheet and using your hands, press the dough out to fit on the baking sheet. You can use a rolling pin if it is stiff, but it should be able to be pressed and coaxed to fit most of the pan without one.
  • Scatter the peppers evenly over the dough, followed by the rosemary and remaining salt. Distribute the sausage and onions, then tear the fresh mozzarella into pieces and scatter them on top.
  • Place the pan in the oven and bake for 30 minutes, until the crust is golden. Remove from the oven and drizzle with the balsamic syrup, cracking more black pepper over the tart. Serve warm.

Notes

  • To reduce balsamic, start with ¼ cup in a small saucepan and simmer until reduced by half. Stir in 1 teaspoon honey and let cool.
  • To roast bell peppers, seed and stem the peppers and cut along the ribs into 3 or 4 sections. Place on a foil lined baking sheet and broil until blackened. Wrap up the foil around the peppers and let them steam until cool enough to handle, then peel off the charred skin.
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