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Sausage Arugula Ricotta Tart Sausage Arugula Ricotta Tart ingredients Savory Tart recipe Sausage Arugula Ricotta Tart recipe
One of my favorite things about springtime, aside from gorgeous weather, is brunch. Al fresco weekend brunches are one of my favorite springtime activities. I love creating big spreads of delicious, family style dishes and this sausage, arugula and ricotta tart is a brunch-friendly dish I’ve been really exited about lately. I love that it’s really easy to throw together, especially since the filling ingredients are just mixed together and poured into the crust. I love the arugula in this tart because the sharp, bitter flavor cuts through some of the rich and cheesy custard. You can simplify this tart even more by using store-bought pie dough, although we recommend you make your own, for an extra rich and flaky crust.

We teamed up with McCormick once again to create this recipe for their Go4Gourmet program. We were tasked to create a recipe using ricotta cheese, panko breadcrumbs, McCormick’s marjoram leaves, and a leafy green. We decided to create a savory tart with this combination of ingredients and although we think it’s the perfect dish to serve at a bunch, it’s also great to have for dinner, paired with a simple side salad. Enjoy! xx, Jenny


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Sausage Arugula Ricotta Tart
Makes 2 Tarts

cream cheese crust:
1 1/4 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into cubes
2 1/2 ounces cold cream cheese, cut into cubes
1 tablespoon buttermilk
4 ounces part skim ricotta
2 ounces mascarpone cheese, softened
2 tablespoons grated parmesan
2 tablespoons panko breadcrumbs
1/2 teaspoon McCormick’s Marjoram Leaves
1 egg yolk, lightly beaten
4 ounces cooked and crumbled spicy Italian sausage
3/4 cup loosely packed arugula
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1. Preheat oven to 400°F.
2. Pie dough: In a bowl sift together the flour, baking powder and salt. Add the cold cubes of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made. Add the buttermilk and gently work together, until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator. Once the dough has chilled, roll out onto a lightly floured surface until 1/8 inch thick.
3. Lay and gently press the dough into a 4”x14” fluted tart pan and prick the bottom all over with a fork. Chill the tart shell for 30 minutes.
4. Place tart shell onto a baking sheet and par-bake for 15 minutes. Allow shell to cool for 10 minutes.
5. Filling: Place ricotta, mascarpone, parmesan, breadcrumbs, marjoram leaves, and egg into a large mixing bowl and stir together. Add the remaining ingredients and fold together until well combined.
6. Pour filling into par-baked tart shell and place tart into the oven. Lower the temperature to 375˚F and bake for 25 to 30 minutes or until cooked through and crust and top is golden brown.
7. Finish with a light sprinkling of salt and pepper and allow tart to cool for 10 minutes before cutting into pieces and serving.

  1. Kier Not Specified Not Specified

    This looks like a great combination! I was tasked at work to bake for a fairly large meeting this Friday, and this just landed on my short list.

  2. tara Not Specified Not Specified

    This looks delicious!

  3. Michelle Not Specified Not Specified

    Looks perfect for a brunch? I love the sausage and arugula combo.

  4. Elma Not Specified Not Specified

    Hello dear! I am totally in love with your posts. Gorgeous and delicious recipes!
    Take a look at my blog as I also do cooking and photography posts:

    Thanks doll and have a great day!

  5. Tracy | Peanut Butter and Onion Not Specified Not Specified

    Any excuse to use my tart pan… and this one looks delish

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  7. Layla Not Specified Not Specified

    this looks fantastic. I’m thinking of making this for mother’s day but I don’t have a flute tart pan. Could I use my standard pie pan? Will the crust recipe above accommodate a 9″ pie pan? thanks!

    • Jenny Park Not Specified Not Specified

      Hi Layla, it should be fine, but if you’re worried you can make a double batch of dough and reserve any leftover dough for something quick and easy such as pb&j hand pies (just a thought!)

  8. Mara Not Specified Not Specified

    I had tons of trouble with the crust recipe – I had to increase the buttermilk to about a quarter cup to get the dough to hold together. Did I miss a trick to get it to come together?

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