- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 8 ounces Italian sweet sausages, casings removed
- 3/4 cup coarsely grated mozzarella cheese (about 3 ounces)
- 2/3 cup diced Italian salami (such as Genoa)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 4 large eggs
- 1/2 cup whole milk
- 1/8 teaspoon ground nutmeg
- Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
- Meanwhile, sauté sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.
- Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.