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Sausage and Egg Tarts with Asparagus & Tomatoes
Makes eight tarts

Flour, for dusting 1 package (about 1 pound) frozen prepared puff pastry, thawed 9 eggs, brought to room temperature for 30 minutes, divided 1 teaspoon water 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved 1 pound fresh asparagus spears, cut into pieces 1 pint grape tomatoes, halved lengthwise Salt, to taste Freshly ground black pepper, to taste 1/2 cup shredded Parmesan cheese (optional)

Heat oven to 400 degrees. On lightly floured surface, roll out pastry and cut into eight 4- to 5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares. Bake squares for 7-8 minutes, or until pastry has puffed substantially, yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with a cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.