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  Recipe Home » Appetizers » Hoppel Poppel Tart
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  Hoppel Poppel Tart
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:
1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
1/4 lb Bulk breakfast sausage
2 tbsp Safflower oil
4 cup Red Bliss potatoes, cut in 1/2-inch cubes
(1 1/4 pounds)
1 1/2 cup Coarsely chopped onions
1/2 tsp Salt
1/4 tsp Ground black pepper
1/4 cup Chopped fresh dill
1/4 cup Mayonnaise or creamy salad dressing
1 tbsp Chopped parsley
Instructions:
Preheat oven to 400 F. On lightly floured surface roll dough to a
14-inch round. Transfer to an 11-inch tart pan with removable bottom.
Trim edges; prick bottom with tines of fork. Line pastry shell with
alumnum foil; fill with pastry weights, dried beans, or raw rice.
Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer
or just until pastry starts to turn golden. Brush with egg white;
bake 1 minute longer. Cool completely on wire rack. In large skillet,
heat oil over medium heat. Add sausage and mash with fork to crumble
into small pieces. Add potatoes, onion, salt, and pepper. Cook until
potatoes are fork tender, stirring frequently, about 20 minutes. Cool
to room temperature. Reduce oven temperature to 350 F. Stir dill and
mayonnaise into potato mixture; spoon into tart shell. Bake 30
minutes or until heated through. Cool 10 minutes on wire rack before
removing outer ring. Sprinkle with parsley. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
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