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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is basically an Italian veggie pie. Yum! ***You can use 2 large red bell peppers, roasted, peeled and sliced if you don't have the roasted red peppers.*** From Ingredients:
1 tablespoon olive oil |
1 lb mushroom, sliced |
1 teaspoon finely chopped garlic |
1/2 teaspoon chopped fresh thyme leave (optional) |
1/4 teaspoon salt |
3/4 cup alfredo sauce (bertolli) |
1 refrigerated pie crust, for 9-inch pie |
1 teaspoon all-purpose flour |
1 (12 ounce) jar roasted red peppers, drained and patted dry |
Directions:
1. Preheat oven to 425°.
2. 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.
3. 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.
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