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  • laurenwellsr


  • 1 package won ton wrappers

  • 1 lb ground sausage

  • 1⁄2 lb fontina cheese, grated

  • 1 1⁄2 T fresh thyme

  • 1 large sweet potato, small dice

  • 1⁄2 t cayenne pepper

  • 1/3 c red wine

  • Emily G’s Fig Pomegranate Jam

Preheat oven to 350°. Spray muffin pans with Pam or lightly oil. Press wonton wrappers into each muffin cup. Bake 4 minutes. Remove and cool. In a large skillet, cook sausage and crumble. Once cooked, pour sausage onto a paper- towel lined plate to drain. Leave a little of the fat in the pan (add additional oil if necessary). Add diced potatoes and cook over medium heat 5 minutes. Pour red wine into skillet and cover. Cook 5 more minutes. Potatoes should be done and wine absorbed. Season with a little salt and pepper. Turn off heat.

Add sausage, thyme, cayenne, and 2 c grated fontina cheese (reserving the rest) into the skillet and stir to combine. On two foil-lined baking sheets, place cooked wonton wrappers a couple of inches apart. Fill with a spoonful of sausage mixture. Top with a sprinkle of cheese. Bake 6 minutes until cheese has melted. Remove and cool slightly. Spoon a little Fig Pomegranate Jam on the top on the tartlet and serve. Makes 30 tartlets

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