French-style sausage tart

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This French-style sausage tart is a great dinner party starter, delicious served with a kidney and bacon sauce.

Ingredients

Michelle Johns, 46, from Basingstoke says leftover sausages are great in a stir-fry. Cut them up and fry with a squeeze of honey and chilli sauce.

For the pastry:

For the kidney and bacon sauce

To make the pastry mix, bring milk to boil and add the butter, salt and nutmeg. Remove from heat, stir in flour, return to heat and beat well with a wooden spoon until it leaves side of pan.
Remove from heat, add eggs one at a time, beat well and add half the gruyere and the cayenne. Bake for 15-20 mins at 200°C (400°F, gas mark 6).
To make the kidney and bacon sauce, finely chop onion and sweat in oil. Add diced bacon, cored kidneys and sherry and turn the heat on high to reduce the liquid by half. Add button mushrooms, passata, thyme, salt, pepper and cook for 1 min.
To assemble, cook the sausages separately. Butter an 8" ovenproof dish and pipe the pastry mix around the edge of the dish. Place 4 sausages across the middle of the dish and cover with the kidney and bacon mixture.
Bake for 20 mins at 200°C (400°F, gas mark 6), adding the remaining gruyere after 10 mins. Serve with vegetables for a hearty winter meal.