Spinach and Sausage Savoury Tart: Rustic, Easy, and Perfect for Picnics

This savoury tart with spinach, sausage, and mozzarella is one of those recipes that came about simply, almost without much thought. I had some spinach to use up and wanted to make something substantial but practical, which would be good for dinner or for the next day.

When I brought it to the table, all I heard was “oh wow wow”… and as they ate it, they kept saying: “Mum, it’s delicious, it’s delicious.” And that’s when I realised this savoury tart deserved to be written down.

It’s not a Michelin-starred chef recipe, it’s a rustic, honest tart, the kind that smells of home and finishes quickly because one slice leads to another.

Why you’ll love this spinach and sausage savoury tart

This is one of those dishes that simplifies your day.

It’s a complete one-dish meal: it has vegetables, the protein from the sausage, and the gooey softness of the mozzarella. You don’t need to prepare anything else alongside it.

It’s perfect to make in advance, as it firms up well and is even tastier the next day. It travels easily, doesn’t spoil, and can be enjoyed at room temperature too.

And it’s one of those recipes that pleases everyone, even those who don’t usually go mad for spinach.

Perfect for spring and outdoor days

With the arrival of good weather, you feel like being outdoors, going for a walk, organising a picnic, or simply eating something different from the usual.

This savoury tart is perfect for packed lunches, for a day trip, or for a day in the park. Cut it into slices, put it in a container, and you’re ready to go.

It’s one of those recipes you can prepare the evening before without stress, so in the morning, you just have to think about enjoying your day.

Spinach and Sausage Savoury Tart

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins

Cooking Temperature: 180  C Servings: 4

Ingredients

• 2 rolls puff pastry (round)
• 3 sausages (about 200 g total, skins removed and roughly crumbled)
• 300 grams spinach (frozen cubes)
• 100 grams mozzarella (grated)
• 1 egg (for brushing the surface)
• to taste salt
• to taste extra virgin olive oil

Method

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1. First, I prepare the filling.

   Prepare the sausage
   Remove the skins from the sausages and crumble them roughly with your hands.

   Cook the spinach
   Pour a drizzle of extra virgin olive oil into a pan.
   Once hot, add the frozen spinach cubes, distributing them evenly over the entire surface of the pan. It’s important not to stack them: it’s better if each cube touches the bottom so they cook uniformly.

   Cover with a lid and cook over medium-low heat for about 10 minutes.

   

   Add the sausage
   Move the spinach to one side of the pan, freeing up half the surface.
   Add the crumbled sausage to the free space and brown it over high heat for about 5 minutes.

   Then, combine the sausage with the spinach, mixing well. Use a fork (or a wooden spoon, to avoid damaging the pan) to break up any large pieces of sausage.

   Continue cooking over high heat until the mixture is well-drained: there should be no liquid left from the spinach, only a trace of oil. This step is crucial to prevent the base of the tart from becoming soggy.

   

   Turn off the heat and let the filling cool completely.

1. Assemble the savoury tart

   Prepare the base
   Lay the first puff pastry disc with its baking paper on a surface.

   Spread the filling evenly over the entire surface, leaving about a 2 cm border.

   Sprinkle the grated mozzarella over the top, distributing it well over the entire tart.

   Close the tart
   Cover with the second puff pastry disc.
   Seal the edges well by folding both discs slightly inwards to seal.

   Using a fork, prick the surface a few times.

   

   Brush and bake
   Beat the egg and brush it all over the surface.

   Bake in a preheated static oven at 180°C for about 20 minutes, or until the tart is golden brown.

   

1. 

   Let it cool for a few minutes before cutting. It can be served hot, warm, or even at room temperature.

Variations you can try

This base is very versatile; you can adapt it based on what you have in the fridge.

• You can substitute the mozzarella with scamorza for a stronger flavour.
• If you want a creamier filling, you can add a few spoonfuls of ricotta.
• For a vegetarian version, you can omit the sausage and add courgettes or mushrooms.
• If you prefer a flakier base, you can use shortcrust pastry instead of puff pastry.

These are small modifications that change the result but keep the rustic spirit of the recipe.

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This spinach and sausage savoury tart is perfect:

• for a quick family lunch
• for an informal dinner
• for a buffet
• for a picnic or day trip

I often make it even when I know I’ll have little time the next day: a slice and lunch is sorted.

If you love rustic and complete dishes, try my potato gateau without eggs too…