Cervelat sausage tarte tatin

Cervelat sausage tarte tatin

Total: 45 Min. | Active: 20 Min.
Nutritional value / people: 541 kcal
, Fat: 38 g
, Carbohydrate: 35 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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30g butter, diced
4tsp sugar

Topping and pastry

1tbsp rosemary, finely chopped
2 onions, cut into rings approx. 2 mm wide
¼tsp salt
a little pepper
3 cervelat sausages (Coop Naturafarm), cut into slices approx. 5 mm thick
1 puff pastry dough, rolled into a circle (approx. 270 g)
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How it's done


Line the base of a baking tray (approx. 30 cm in diameter) accurately with baking paper.

Spread butter on the baking paper, sprinkle over the sugar.

Caramelize for approx. 4 mins. in the centre of an oven preheated to 220°C until the sugar turns a light brown colour. Remove the tin from the oven.

Topping and pastry

Scatter rosemary over the caramel, place the onion rings on top, season. Spread the sausage slices on top. Roll out the pastry, firmly prick with a fork and place loosely over the sausage. Make a rim between the topping and the edge of the tray.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove and leave to rest for approx. 2 mins. Use a spatula to loosen the tarte edge a little, carefully turn onto a platter.

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