A savory tart with a flaky crust, rich cheese custard, and caramelized sausage slices—perfect for breakfast, brunch, or dinner.

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Preheat oven to 375°F (190°C). Roll out the pastry and press it into a tart pan, trimming the edges. Prick the base with a fork.
Blind bake the crust for 10 minutes using parchment paper and baking weights, then remove and set aside.
In a skillet, heat olive oil and add sausage slices. Cook until caramelized and slightly crispy. Set aside.
In a mixing bowl, whisk together eggs, cream, smoked paprika, garlic powder, salt, and pepper. Stir in shredded cheddar and fresh thyme.
Pour the filling into the pre-baked crust. Arrange caramelized sausage slices evenly over the top.
Bake for 25–30 minutes, or until the custard is set and the top is golden brown.
Let it cool slightly before garnishing with extra thyme and slicing.

You can substitute cheddar with gruyère or mozzarella for a different flavor.
Use spicy sausage for an extra kick.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.