Ingredients
| 4 tbsp | olive oil |
| 500g | best pork sausages |
| 100ml | red wine |
| About 100ml | boiling water |
| 2 | medium-sized onions, very finely sliced |
| 200g | ready-to-use puff pastry |
| Sea salt and freshly ground black pepper, to taste |
Essential kit
You will need a 20cm round tart tin.
Method
Preheat the oven to 200°C/gas mark 6.
Heat 1 tablespoon of the oil in a non-stick frying pan. When the oil is hot, throw in the sausages and fry until they form a dark crust all over. Pour in the wine and continue to cook for a further 5 minutes or so. Turn the heat down and pour in about 100ml boiling water. Simmer until there is hardly any liquid left – another 4 or 5 minutes.
Heat the remaining oil in a sauté pan, throw in the sliced onion and a couple of pinches of salt. Sauté until the onion is golden, not brown, stirring it frequently for 10–15 minutes.
While the onion is cooking, slice the sausages in half lengthwise and arrange them in a 20cm round tart tin in a ring, cutting the half-sausages to fit in the shape of the tin. If there is any juice left in the sausage pan add it to the onion. Taste the onion and check for salt, adding pepper if you want. Now spoon it all around the sausages.
Roll out the pastry thinly on a floured board. Cut it in a round about 1cm wider than the tin. Roll the pastry round the rolling pin and then unroll it over the sausages and onion in the tin. Tuck in the edges of the pastry all around and then place the tin in the oven. Bake for 25–30 minutes until the pastry is golden.
To unmould, place a large round dish over the top of the tin. Carefully turn the dish over and let the tart drop onto it.
