Cervelat sausage tarte tatin

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 541 Kcal, 14g Protein, 35g Carbohydrates, 38g Fat


  • Caramel
  • 4 tsp sugar
  • 30 g butter, diced
  • Topping and pastry
  • 2 onions, cut into rings approx. 2 mm wide
  • 1 tbsp rosemary, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 puff pastry dough, rolled into a circle (approx. 270 g)
  • 3 cervelat sausages (Coop Naturafarm), cut into slices approx. 5 mm thick

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  • Caramel

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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