Easy Sausage and Caramelized Onion Tart
Sweet, smoky caramelized onions meet flavorful Eckrich smoked sausage in this Easy Sausage and Caramelized Onion Tart. Serve it as a snack, or turn it into a full meal with a side of steamed broccoli.
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A Quick glance at this Onion Sausage Tart
- Two ways to make the crust. Make a quick spiced tart dough from scratch, or save time with store-bought puff pastry sheet, pie crust, or even canned pizza dough.
- Ready in 40 minutes. Just 5 minutes of prep and 25–30 minutes in the oven.
- Make-ahead friendly. It holds up well overnight in the fridge, so it’s perfect for holiday entertaining.
- Versatile. Works as a snack, appetizer, or light dinner alongside a simple vegetable side. Double or triple the quantities and make one large one or several smaller spicy sausage tarts.
The Story Behind This Recipe
I’m pretty positive that my mom’s love language is food. She loves making it and eating it. But, even more than that, she enjoys sharing it with all those she loves.
Usually for Christmas, my mom cooks up a big pot of Sri Lankan Chicken Biryani and has a big bowl of Watalappam (a Sri Lankan Jaggery flan) chilling in the fridge for dessert.
And my sister and I contribute sides like this Cauliflower and Figs, these Ginger Carrots, and this Brussels Sprouts Kale Sauté along with desserts like these Boozy Christmas Cupcakes and these refined sugar-free Orange Cardamom Bites.
However, this year my mom is recovering after surgery. So, my sister, daughter, and I are taking over the cooking while Mom bosses us around. When we ladies get together and start cooking, we usually end up chit-chatting, and things just don’t happen quickly. So, while we chat and cook, we need snacks to munch on, and that’s where this smoked sausage tart comes in.
I often use Eckrich Cheddar Smoked Sausage Links to make a quick onion and sausage sauté that my daughter and I enjoy with steamed broccoli for dinner. But recently, I decided to spoon that same filling into a homemade tart dough instead, and the resulting Sausage and Caramelized Onion Tart was out of this world.
This tart is as versatile as the sausage in it. Use store-bought dough for a fast, no-fuss version, or make the spiced tart shell from scratch to really do the flavorful sausage justice. It also holds up well when stored overnight in the fridge.
I love how flavorful and versatile Eckrich smoked sausages are — they’re just as good in snacks as they are in full meals, like this Easy Zucchini Sausage Flatbread and this Radish Sausage Quinoa Salad. This year we’re also planning to use Eckrich Turkey Skinless Smoked Sausage Rope — the same sausage from the flatbread recipe — in our traditional biryani.
Ingredient Notes
If making the pie crust from scratch, this recipe calls for 12 mostly pantry-staple ingredients. However, if using a store-bought crust option, you would only need 6 ingredients for this.
- Smoked sausage – This recipe uses Eckrich Cheddar Smoked Sausage Links, sliced. Any good smoked sausage works. Use a hot sausage for a spicier spin.
- Onions – Sliced and slow-sautéed until soft and lightly caramelized, which is where the sweetness in this tart comes from.
- Ginger and garlic – Add warmth and depth to balance the smokiness of the sausage.
- Tart dough – A simple all-purpose flour and butter dough seasoned with smoked paprika, parsley, and oregano. See the FAQ below for pastry substitutions.
How to Make This Sausage and Onion Tart
- Make the dough. Combine flour, salt, smoked paprika, parsley, and oregano with butter in a large bowl until the mixture looks like coarse breadcrumbs. Add cold water a little at a time until it forms a dough, then wrap with plastic wrap and chill it in the freezer as you make the filling.
- Cook the filling. Sauté sliced onions in a pan with a tablespoon or two of olive oil (or any you might have on hand) for about 10 minutes, over medium heat. Stir often so it doesn’t burn. Then add ginger and garlic and cook another 5 minutes. If the onion is sufficiently caramelized, spoon it onto a plate and set it aside while the sausage cooks. Stir in the sliced sausage and cook until browned. Then add the onion mixture back in and stir well. Sprinkle this with 1/4 teaspoon of black pepper.
- Assemble. Roll out the chilled dough onto a silicone or parchment paper-lined baking sheet, spoon the sausage and onion filling into the center, and fold the edges up over the filling to create the rustic, free-form shape.
- Bake. Brush the folded edges with egg wash and bake at 375°F for 25–30 minutes, until the crust is golden brown and crisp.
Full ingredient amounts and step-by-step instructions are in the printable recipe card below.
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Tips for Success
- Let the tart cool for a few minutes before slicing so the filling has time to set.
- Don’t rush the onions — a slow, patient sauté is what gives them their sweet, caramelized flavor.
- Chill the dough before rolling; it makes it much easier to work with and helps the tart hold its shape.
Frequently Asked Questions
Can I use puff pastry instead of homemade tart dough? Yes. Puff pastry, store-bought pie crust, or even canned pizza (or biscuit) dough all work well instead of the DIY tart shell.
Can I make this ahead of time? Yes — this appetizer recipe stays fresh in the refrigerator overnight, making it a great make-ahead option for holidays and gatherings.
Can I freeze it? The baked tart can be frozen for up to a month. Thaw in the fridge overnight and reheat in the oven until warmed through and crisp again.
What can I serve with this tart? It’s substantial enough to be a light meal with steamed broccoli or another simple vegetable side, or serve smaller slices as an appetizer or snack.
Easy Sausage and Caramelized Onion Tart (Rustic Puff Pastry Style)
Print Pin RateIngredients
For Sausage Onion Filling
- 3 Eckrich Cheddar Smoked Sausage Links sliced
- 2 tbsp oil
- 2 onions sliced
- 1 tsp ginger grated
- 2 cloves garlic diced
For Tart Shell*
- 2/3 cups all purpose flour
- 1/4 cup butter
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/2 tsp parsley
- 1/4 tsp oregano
- 5 tbsp cold water
- 1 egg for egg wash
Instructions
For Tart Shell*
- Mix all purpose flour, salt, smoked paprika, parsley, oregano with butter until mix resembles bread crumbs.
- Add in water a little at a a time and mix into dough. When all the water has been added and dough can be formed into a ball, wrap with plastic wrap and let chill as you prepare the Sausage Onion filling.
For Sausage Onion Filling
- Add oil to a pan along with sliced onion. Saute onion for about 10 minutes, stirring often.
- Add in ginger and garlic and saute another 5 minutes or so.
- Add in sliced Eckrich Cheddar Smoked Sausage Links and saute until sausage is browned.
To Assemble
- Preheat oven to 375 degrees
- Dust a tray or counter with flour and place the chilled dough on it. Using a rolling pin, roll out dough.
- Spoon sausage onion filling into rolled out tart shell.
- Fold over the sides of the tart shell.
- Beat the egg and brush the folded over tart shell thats facing upwards.
- Bake for 25-30 minutes until tart shell is crisp.
Notes
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Love rustic tarts! Usually make them with fruit, but why not sausage? Excellent idea, neat recipe — very creative. Thanks!
Can you make it again, though?
Can you make it again, though?
So delicious! Love that spiced tart crust too.