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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Tasty appetizer that is quick to assemble. From the Bertolli site. Ingredients:
1 tbsp. bertolli® classico™ olive oil |
1 lb. sliced mushrooms |
1 tsp. finely chopped garlic |
1/2 tsp. chopped fresh thyme leaves (optional) |
1/4 tsp. salt |
3/4 cup bertolli® creamy alfredo sauce |
2 refrigerated pie crusts |
1 tsp. all-purpose flour |
1 jar (12 oz.) roasted red peppers, drained and patted dry |
Directions:
1. Preheat oven to 425°.
2. In 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 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.
4. *SUBSTITUTION: Use 2 large red bell peppers, roasted, peeled and sliced.
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