Sausage and sun-dried tomato tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray inside to heat up.
2. Spread the base of the Saxby’s shortcrust pastry flan case with the tomato pizza topping and set aside.
3. Remove the skin from the pork and herb sausages and break the meat into small lumps. Heat a non-stick frying pan over a medium-high heat, add the sausage meat and stir-fry for 2 minutes, until lightly golden. Drain briefly on kitchen paper.
4. Sprinkle into the pastry case, along with the sun-dried tomatoes, and the buffalo mozzarella, drained well and torn into small chunks. Scatter over the freshly grated Parmesan and transfer the tart to the hot baking tray.
5. Bake for 25 minutes or until bubbling and the pastry is golden. Serve with an Italian mixed leaf salad.