Quorn Sausage, Pea & Rocket Tart
This crispy baked phyllo base, piled high with fresh veggies, makes for a great light lunch or dinner. It takes very little effort and the sweet and tangy berry dressing is the perfect flavour match for the sausages.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
2 sheets of phyllo pastry
1 tsp (5 ml) sesame seeds
1 Tbsp (15 ml) olive oil
1 packet Quorn Soy Free Meat Free Pepper and Herb Sausages
½ C (125 ml / 90 g) strawberries, chopped
¼ C (60 ml) orange juice
1 tsp (5 ml) honey
1 tsp (5 ml) wholegrain mustard
2 Tbsp (30 ml) red wine vinegar
¼ C (60 ml) olive oil
salt and pepper
3 C (750 ml / 60 g) rocket leaves
¾ C (180 ml / 120 g) peas, cooked
100 g blue cheese, crumbled
2⁄3 C (160 ml / 60 g) walnuts, chopped
Preheat the oven to 200 °C.
Cut each sheet of phyllo in half so that you have 4 equal pieces. Brush a sheet of phyllo with melted butter and place a second sheet on top. Repeat with the remaining sheets of phyllo. Once the top layer has been brushed with butter, sprinkle the sesame seeds on top. Bake for 6-8 minutes until golden and crisp.
Heat the oil in a heavy-based saucepan over medium heat. Add the Quorn Soy Free Meat Free Pepper And Herb Sausages and fry for 14 minutes until tender.
Place all the ingredients for the dressing into a food processor and blend until smooth. Season to taste.
Scatter the rocket leaves onto the phyllo base. Add the Quorn Soy Free Meat Free Pepper And Herb Sausages, peas, cheese and walnuts. Add a drizzle of the dressing and serve the rest on the side.
TIP: This dish can easily be turned into a light salad by simply leaving the phyllo pastry out and adding additional rocket and croutons.