Savory Sausage Tart

You will need:

1 Box of Refrigerated Prepared Pillsbury Pie Crust (comes with 2 crusts), allowed to come to room temperature

1 large yellow onion (finely sliced into long slivers)

1/2 Stick Butter

1/4 to 1/3 Cup Soy Vay Teriyaki Sauce/Marinade (or Trader Joe's Soyaki Teriyaki Sauce/Marinade)

1 Package Maple or Brown Sugar & Honey Breakfast Sausage (links or ground sausage), thawed, crumbled or diced

1 Tub of Rondele or Alouette Garlic Herb Cream Cheese Spread

Shredded Parmesan Cheese (about 1 & 1/2 cups)

Garlic Flavored Olive Oil (About 2 Tbsp.)

Dried or Fresh Rosemary (About 2 Tsp.)

Directions:

 Preheat oven to 375 degrees.

In a large frying pan, melt the butter over medium to medium-high heat, then add the slivered onions when the butter begins to sizzle.  Cook until the onions become translucent.  Add the Teriyaki Sauce, mixing the sauce and onions thoroughly.  The sauce should bubble and start to evaporate a bit.  You want the onions to "caramelize" but you don't want them to be soggy.  Transfer the caramelized onions to a medium-sized mixing bowl.

Using the same frying pan (do not rinse it out or wash it), brown the sausage over medium heat until thoroughly cooked.  Drain off any fat.  Add the cooked sausage to the caramelized onions and mix well.

Spray a round cooking pan (such as a pizza stone or pizza pan) with non-stick cooking spray.  Unfold one of the pie crusts and lay it on the center of the sprayed pan. Spread enough garlic herb cream cheese on the pie crust to completely cover the crust (not too thick, but don't make too thin, either).  Next, distribute the sausage-onion mixture evenly over the garlic herb cream cheese layer.  Sprinkle shredded Parmesan cheese on top of the sausage-onion layer (saving a little bit for the top crust).  Unfold and place the remaining pie crust over the top of the tart.  Fold the bottom crust edges together with the top crust edges to seal the tart, then press the edges together with the tips of a fork to make ridges in the crust.  Brush top crust with the garlic flavored olive oil, completely coating the crust from edge to edge.  Sprinkle the dried Rosemary evenly over the tart, then sprinkle the remaining Parmesan cheese evenly over the top.  

Bake at 375 degrees for 20 - 25 minutes.