Directions:
- Preheat oven to 425°.
- In a 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, garlic, thyme and salt, stirring occasionally, 10 minutes or until mushrooms are golden; drain. Stir in Alfredo sauce; set aside.
- On baking sheet, unfold pie crust and sprinkle with flour. Evenly top with roasted peppers, leaving 1-inch border. Top with mushroom mixture, then fold crust edges 1-inch over vegetables, pressing lightly to form rim. Bake 30 minutes or until crust is golden and filling is bubbling. On wire rack, cool tart on baking sheet 5 minutes. Cut into wedges and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.13 Kcal (2316 kJ) | ||
| Calories from fat | 304.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.8g | 52% | |
|---|---|---|---|
| Cholesterol | 24.84mg | 8% | |
| Sodium | 1534.86mg | 64% | |
| Potassium | 525.46mg | 11% | |
| Total Carbs | 50.05g | 17% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 4mg | 22% | |
| Calcium | 218.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 243.24 Kcal (1018 kJ) | ||
| Calories from fat | 133.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 52% | |
|---|---|---|---|
| Cholesterol | 10.92mg | 8% | |
| Sodium | 674.96mg | 64% | |
| Potassium | 231.07mg | 11% | |
| Total Carbs | 22.01g | 17% | |
| Sugars | 2.07g | 19% | |
| Dietary Fiber | 1.44g | 13% | |
| Protein | 5.23g | 24% | |
| Vitamin C | 4.2mg | 16% | |
| Iron | 1.7mg | 22% | |
| Calcium | 96.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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