Sausage, Pear, and Gruyere Tart

A savory tart for almost any occassion.

September 5, 2013

Serves: 8
Prep: 10 min
Cook: 37 min
Total: 47 min


  • 7 oz Italian poultry sausage
  • 1 small chopped onion
  • 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick)
  • 3/4 cup coarsely grated Gruyere

1. Heat oven to 400°F. Fit store-bought piecrust into 9" square or round tart pan and, following package directions, bake until lightly golden.

2. Remove 7 oz Italian poultry sausage from casing and cook with 1 small chopped onion in medium skillet over medium-high heat, stirring, until cooked through, about 6 minutes.

3. Spread in prepared crust. Halve 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick). Arrange on top of sausage. Sprinkle with 3/4 cup coarsely grated Gruyere.

4. Bake until pears are tender, about 25 minutes.

Nutritional Facts per serving
Calories 246.7 cal
Fat 13 g
Saturated Fat 4.9 g
Cholesterol 28.9 mg
Sodium 334.7 mg
Carbohydrates 26.5 g
Total Sugars 9.2 g
Dietary Fiber 2.8 g
Protein 8.6 g

Courtesy of the Rodale Healthy Recipe Finder.

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