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Celebrate the end of the summer and gather your last tomatoes for a delicious sausage tartlet. A treat you won't forget with it's tasty dijon mustard and blend of cheeses, eggs, & tomatoes, all baked to a golden brown. 

Tomato & Sausage Tartlets


  1. Preheat oven to 375 degrees.
  2. Place tartlet shells on a baking sheet.
  3. Smear a bit of mustard over the bottom of each tartlet shell.
  4. Add a bit of shredded cheese to the bottom of each shell and top cheese with some of the sausage crumbles.
  5. Top sausage in each shell with tomato slices, sprinkle with salt & pepper.
  6. Evenly divide egg-milk mixture between shell. Add any remaining sausage crumbles to top of tarts and sprinkle each with some of the Parmesan cheese.
  7. Bake until puffy & golden brown.
10 min
prep time
18 - 20 min
cook time


Brown any Swaggerty's Farm sausage (4 sliced patties or 1/4 roll or 4 links cut into small pieces) with 1 tsp dried thyme and crumbled
8 store bought frozen tartlet shells
1 tbsp Dijon style mustard
1/2 cup shredded Monterey Jack or Mozzarella cheese
1 ripe medium size tomato sliced with slices cut into quarters
A few cherry tomatoes slices
1 egg & 1/2 cup whipping cream mixed together (we mixed in a glass jar with lid)
1/2 cup shredded Parmesan cheese
Salt & black pepper to taste 
Level of complexity:
Number of ingredients:
Pairs well with:
Cut up fruit, green salad, dinner parties
Special Kitchen Tools: