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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Salami, Sausage, and Mozzarella Tart
Salami, Sausage, and Mozzarella Tart
(Crostata di Salame, Salsiccia, e Mozzarella)

1 refrigerated pie crust (half of 15-ounce package), room temperature

8 ounces Italian sweet sausages, casings removed
3/4 cup coarsely grated mozzarella cheese (about 3 ounces)
2/3 cup diced Italian salami (such as Genoa)
1/2 cup grated Parmigiano cheese
1/4 cup chopped fresh basil
4 large eggs
1/2 cup whole milk
1/8 teaspoon ground nutmeg

Prepare the Crust:
Preheat oven to 425F.

Unfold crust on work surface.

Press together any cracks in dough to seal crust.

Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan.

Pierce crust with fork.

Bake crust 5 minutes; press with back of fork if crust bubbles up.

Continue to bake until crust is golden brown, about 10 minutes. Set aside.

Prepare the Filling:
Reduce oven temperature to 400F.

Meanwhile, saute sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes.

Using slotted spoon, transfer sausage to large bowl; cool.

Add mozzarella, salami, Parmigiano cheese, and basil.

Toss sausage mixture to blend.

Spoon sausage mixture into prepared crust.

Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper.

Pour custard over sausage mixture in crust.

Bake tart until filling is set in center and golden brown on top, about 30 minutes.

Let cool 10 minutes and serve. Makes 8 (appetizer) servings.
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