3boxes15 tarts each, mini fillo tart shells (in the freezer section)
garnish: the snipped tips of fresh thyme sprigs
For the Cranberry Mango Compote:
2cupsCape Cod Select Premium Cranberries
1ripe mangopeeled and seed removed, diced
1Tbslight brown sugar
2tspfresh thyme leaves
Combine the ingredients for the Cranberry Mango compote in a medium saucepan. Bring to a gentle boil, reduce heat to low, and simmer 15 minutes stirring often. Use a spoon to break up the mango and the cranberries. Remove from the heat and set in the refrigerator to cool completely.
Heat oven to 400F.
Brown the sausage, breaking up the meat into very small pieces while cooking. Drain fat and set aside to cool.
In a bowl, whisk together the cream cheese and egg. Add the sausage, onion, cheese, and salt, and combine.
Place the tart shells on a bake sheet. Use a large ziploc bag with a corner snipped to pipe the sausage filling into the shells. Bake at 400F for 11-12 minutes or until just cooked through and very lightly golden. Remove from the oven.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!