Italian Country Breakfast Tart

• Crust:
• 1 1/4 cups flour
• 1 1/2 tbsp sugar
• 1/2 cup (1 stick) well chilled butter cut into cubes
• 1 egg yolk lightly beaten
• 4 tbsp very cold water
• Filling:
• 1 lb fresh country sausage
• 1 tbsp fresh chopped basil
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded romano cheese
• 9 eggs
• 3/4 cup half and half

1. Preheat oven to 375 degrees. Grease 11-inch tart pan with removable bottom. In food processor, combine flour, sugar, butter and process until mixture resembles a course meal. Combine egg yolk and water. Add to flour mixture and process just until mixture holds together.
2. Press dough into flat disk and wrap tightly in plastic wrap. Chill for at least 30 minutes. Using floured rolling pin, roll out on floured surface. Press into bottom and sides of prepared pan. Line crust with foil and fill pie with pie weights or dry beans. Bake until edges are slightly browned, 10-15 min. Remove pie weights and foil, and continue baking 5 minutes, until golden brown. Remove from oven and cool on rack. Reduce oven temp to 350 degrees.
3. While crust is baking, in a medium pan over medium heat brown sausage. Set aside. Next lightly beat eggs then add half and half and mix well. Add the sausage to the crust, then the cheese and chopped basil. Pour in the egg mixture completely filling the crust. Bake at 350 degrees for 25 minutes or until the center is set. Remove from oven and set on wire rack to cool. Once cool remove from pan and serve.

crust, flour, sugar, butter, egg yolk, water, filling, country sausage, basil, cheddar cheese, romano cheese, eggs

Taken from www.epicurious.com/recipes/member/views/italian-country-breakfast-tart-50055341 (may not work)