Tracey's Notes:
16, 1/4 inch thick baguette slices Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
10 ounces fresh baby arugula leaves Ask a question about this ingredient
1 teaspoon finely chopped garlic Ask a question about this ingredient
1 pound chorizo or linguica sausage, casing removed Ask a question about this ingredient
1 cup packed coarsely grated Fontina cheese Ask a question about this ingredient
3/4 cups Piquillo pepper or roasted peppers, drained, cut into matchstick-sized strips Ask a question about this ingredient
1/2 teaspoon fresh chopped cilantro Ask a question about this ingredient
6 large farm fresh eggs Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
1 cup skim milk Ask a question about this ingredient
1 teaspoon salt or to taste Ask a question about this ingredient
1/4 teaspoon freshly ground white pepper or to taste Ask a question about this ingredient
1/2 cup freshly grated Parmesan cheese Ask a question about this ingredient
Preheat oven to 350 degrees. Lightly grease an 8X8X2-inch baking dish and set aside.
Ask a question about this stepMeanwhile, heat oil in a large skillet over medium-high heat. Add arugula and garlic and cook until arugula has wilted, about 4 minutes. Transfer arugula mixture to a bowl.
Ask a question about this stepIn the same skillet add the sausage and stir with a fork to break up lumps. Cook over medium heat until browned, about 7 minutes. Add the Fontina cheese, pepper, cilantro, arugula and garlic, stirring until well combined. Remove from heat and set aside.
Ask a question about this stepIn a medium bowl, whisk together eggs, cream, milk, salt and pepper. Set aside.
Ask a question about this stepPlace 8 bread slices in prepared baking dish in a single layer. Gently press 2 baguette slices onto each side of dish. Spoon the arugula mixture into baking dish. Drizzle the egg mixture over arugula mixture, making sure to coat all the bread slices well. Allow the bread slices to soak for 5 minutes.
Ask a question about this stepSprinkle Parmesan cheese evenly over on top of tart.
Ask a question about this stepBake tart until puffed and golden and center is set; about 50 minutes. Remove from oven and let rest on a cooling rack for 15 minutes before serving.
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