Recipe - Hoppel Poppel Tart

1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
One fourth pound Bulk breakfast sausage
2 tablespoon Safflower oil
4 cup Red Bliss potatoes, cut in
1/2inch cubes
(1 One fourth pounds)
1 One half cup Coarsely chopped onions
One half teaspoon Salt
One fourth teaspoon Ground black pepper
One fourth cup Chopped fresh dill
One fourth cup Mayonnaise or creamy salad
dressing
1 tablespoon Chopped parsley

Preheat oven to 400 F. On lightly floured surface roll dough to a 14inch
round. Transfer to an 11inch 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini