Sausage, Mushroom and Cranberry Tart |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This tasty tart with sausage, dried cranberries, lots of mushrooms, cheese and eggs will be the star of your holiday brunch. Ingredients:
1/2 (14.1 ounce) package refrigerated pie crust |
1 (9.6 ounce) package jimmy dean® original hearty turkey sausage crumbles |
3 tablespoons butter |
1 1/2 cups sliced fresh button mushrooms |
1 1/2 cups sliced fresh baby portobello mushrooms |
2 eggs, lightly beaten |
1 1/2 cups shredded gruyere or swiss cheese |
3/4 cup dried cranberries, divided |
1/2 cup whipping cream |
3 tablespoons minced fresh parsley |
2 green onions, thinly sliced |
Directions:
1. Preheat oven to 450 degrees F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
2. Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside.
3. Melt butter in same skillet. Add mushrooms; cook 3 minutes or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, 1/2 cup cranberries, cream, parsley and sausage; mix well. Pour into tart shell.
4. Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
5. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.
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