5 blocks and 100 years from the RiverWalk and downtown San Antonio
in the historic King William District

Sausage and Tomato Tart

Ingredients

1 tablespoon Dijon mustard
1 egg white
1 frozen 9-inch deep dish pie shell
1 pound bulk pork sausage
1 large tomato chopped
1 tablespoon chopped basil (fresh or from the spice rack
1 cup grated Cheddar cheese
¼ cup mayonnaise

Preheat oven to 400 degrees. Spread the Dijon mustard in the bottom of the pie shell. Lightly beat the egg white and spread it over the mustard. Bake for 5 minutes. Remove from the oven and reduce heat at 350 degrees.

Meanwhile brown the sausage in a skillet, breaking it up as it browns; drain well and cool. Put in bottom of the prepared pie shell and cover with chopped tomato; sprinkle with basil. Combine the grated Cheddar and mayonnaise and spread over the top. Bake at 350 degrees for 30 minutes. Serves 4 or 5.

I serve this with scrambled eggs and apple dumplings. We begin every breakfast with in-season fruit and end with sorbet or some other suitable dessert.