Instructions

Remove the sausage meat from its casings and break up into small bits as it cooks over low heat. You want small crumbles not huge lumps of sausage meat.

Puff Pastry Pizza Tart Trio of Meats

Oddly enough, the sausage meat did not render much fat at all but just enough not to stick to the pan.  Once cooked, set aside to cool.  You will later add it to the cheese and egg mixture.

Puff Pastry Pizza Tart Main Cheese Mixture

While the sausage is cooking, cut the salami and prosciutto into small pieces.  You want these pieces to blend easily into the cheese mixture. Add the chopped salami and prosciutto ham to the cheese mixture.  Set aside until the sausage is cooled.  When cooled completely, add sausage to the cheese and egg mixture and combine well.

Puff Pastry Pizza Tart Combined Filling

Preheat your oven to 400 degrees. Spray the bottom and sides of a deep dish pie pan with butter flavored Pam®. Carefully spread a sheet of thawed puff pastry into the pie plate.  It will not fit perfectly all the way around but stretch some edges ever so gently so that it covers the depth of the pie plate all the way around. Spread cheese and meat mixture mixture evenly in your puff pastry lined plate.  Fold the edges of the pastry towards the center of the pie, enclosing the meat as much as possible.

Puff Pastry Pizza Tart Ready For The Oven

Brush the exposed puff pastry with an egg wash or melted butter.  I use a combination of the two. Place in the preheated oven for about 40 minutes or until the cheese and meat mixture is bubbling hot and the puff pastry is golden brown and flaky. Allow the meat pie to rest for about 10 minutes before cutting into it.  The pastry is delicate and the contents would fall out as you transfer the slices to each plate.