Impress your family, and your tastebuds, with this rustic-style tart. Wenatchee may be several thousand miles (5,875 miles to be exact) and an ocean away from the beautiful shores of Calabria, Italy, but our Spicy Calabrian Pesto Olive Oil and Black Mission Fig Balsamic combine in this delicious dish to take your table on a culinary trip around the world! 

SPICY SAUSAGE AND GOUDA TART

Ingredients:

1/4 cup plus 2 tablespoons D’Olivo Spicy Calabrian Pesto Olive Oil

1 large onion, sliced

1/4 cup D’Olivo Black Mission Fig Dark Balsamic Vinegar

1 lb crimini mushrooms, sliced

1 lb spicy ground sausage

1/2 cup shredded gouda cheese

1 recipe Olive Oil Pie Crust

1 egg

1 tablespoon water

Directions:

Preheat oven to 400 F.

Heat D’Olivo Spicy Calabrian Olive Oil in a large frying pan over medium heat. Add onions. Cook for 3 minutes, or until soft. Reduce heat to low. Cook, stirring often, for 15 to 20 minutes, or until onions are light golden. Add D’Olivo Fig Balsamic. Cook for a further 5 minutes. Set aside to cool.

Heat a medium frying pan over medium heat and cook sausage until done. Remove sausage from pan, add 2 tablespoons D’Olivo Spicy Calabrian Pesto Olive Oil and lightly sauté mushrooms, just until tender.

Between two sheets of wax paper, roll dough into a rectangle approximately 12 inches by 16 inches. Drape dough over rolling pin and remove one side of wax paper. Using the rolling pin, gently transfer dough to a baking sheet, placing dough side down. Then remove the other sheet of wax paper.

Spread the onion mixture evenly in the center of the dough, leaving about 2 inches free around the outside. Next, spread the sausage over the onions, followed by the mushrooms. Top evenly with shredded gouda.

Fold the exposed dough up over the filling on all sides. Beat together egg and water and brush egg wash over the crust. Place tart in oven and bake until golden brown, about 20-25 minutes.

Remove from oven and let rest for a few minutes before you cut, serve, and enjoy!