Sausage-Mushroom Cranberry Tart |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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BREAKFAST WINNERJoyce Conway, Westerville, OhioJoyce is always experimenting in the kitchen and loves to bring this recipe to football parties. Ingredients:
1 sheet refrigerated pie pastry |
1 package regular flavor jimmy dean® pork sausage |
1-1/2 cups sliced fresh mushrooms |
1-1/2 cups sliced baby portobello mushrooms |
3 tablespoons butter |
2 eggs, beaten |
1-1/2 cups (6 ounces) shredded gruyere or swiss cheese |
3/4 cup dried cranberries, divided |
1/2 cup heavy whipping cream |
3 tablespoons minced fresh parsley |
2 green onions, sliced |
Directions:
1. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°.
2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
3. On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries. Yield: 8 servings.
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