I call this "Sausage-Happy" because I flavor both the crust and the custard with the herbs and spices I like most in sausages - and of course, I use sausage as well. Chestnut flour in the crust adds a gentle, nutty sweetness. Use this as a template for variations using natural bacon, slivers of apple and cheddar, pear and gruyere, or mushrooms or paper-thin slices of fennel and onions for a vegetarian tart. I hope you like it. ;o)

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