Buffalo oregano sausages in a puff pastry tart

For the puff pastry tart: Spread out 1 sheet of puff pastry and leave it at room temperature to thaw and rest.

For the filling: In a non-stick pan, sauté the onion with the oil after first chopping it. Add the peppers in large strips and continue sautéing over medium heat. Add the chopped garlic, rosemary, salt and pepper.

In a glass, add the orange juice along with the honey mustard and beat with a fork until smooth. Pour the juice into the remaining ingredients and increase the heat. Stir constantly and add the buffalo sausages cut into slices.

Lower the heat and let the filling "drink" all its liquids. Turn off the heat and let the mixture rest until it cools.

Baking: Place a tart pan about 28 centimeters above the puff pastry sheet upside down and cut the sheet about three centimeters beyond the edges of the tart pan.

Then melt the butter in the microwave or in a pot and butter our tart pan well. Then butter the puff pastry sheet well with a brush and place it proportionally in the center of the tart pan. With a fork, lightly rub the sheet over its entire surface.

Add the grated cheese and spread the filling over the entire surface. Fold the excess pastry over the filling. Bake in a preheated oven for about 25 minutes at 180 degrees.

Let cool slightly and serve with some chopped fresh rosemary.