Oh the beauty of puff pastry. Let me NOT count the ways, because that would be boring. But let me continue to find uses for you to try. This one doesn't need a whole lot of intro. This recipe is similar methodology as when making the Tarts of Summer. Only difference, swap out the topping for this hearty, earthy and caramelized sweet combo.
I made this because I wanted something quick for an outdoor party. This is combo of sausage, peppers and onions is classic, and when also combined with cheese is a topping I love for pizza. But I didn't want to make pizza. I was already going to make a zucchini tart, and needed something a bit more filling for some of our guests. Enter the sausage.
4-5 Italian sausage links (sweet or spicy, your choice)
3 Italian red peppers, sliced
2 medium yellow onions, sliced
1-1.5 c cheese of choice (Fontina, Goat, Mozzarella...)
Magic 3 (salt, pepper, oil)
1 Puff Pastry sheet
Defrost the puff pastry sheet. Once defrosted, roll out to approximately 12" x 17". Transfer onto a baking sheet lined with parchment paper. Dot the entire pastry with a fork leaving a 1" border all the way around. Place in refrigerator while you sauté the onions and peppers in a pan with oil, season with salt and pepper.
While that is cooking, grate the cheese and remove the sausage from the casings . If you want to save time, use another pan to cook the sausage. If time is no issue, then after the peppers/onion have cooked, use the same pan. Remove the pastry from the fridge and sprinkle enough cheese to cover the forked part of the pastry. Then add the sausage, pepper and onion. Bake in a 425 degrees oven until pastry edges puff up and become golden brown.
On pizza, on pasta, on an Italian roll, or puff pastry, the combo of sausage, peppers and onions is a winning one. Add this version whenever you are making the Tarts of Summer. The meat eaters at your party will be glad you did.