Sausage, Mushroom and Cranberry Tart recipe
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Ingredients
- ½ (14.1 ounce) package refrigerated pie crust 1 (9.6 ounce) package Jimmy Dean® Original Hearty Turkey Sausage Crumbles 3 tablespoons butter 1 ½ cups sliced fresh button mushrooms 1 ½ cups sliced fresh baby portobello mushrooms 2 eggs, lightly beaten 1 ½ cups shredded Gruyere or Swiss cheese ¾ cup dried cranberries, divided ½ cup whipping cream 3 tablespoons minced fresh parsley 2 green onions, thinly sliced
Nutrition Info
- 453.2 caloriescarbohydrate: 22.2 gcholesterol: 111.4 mgfat: 35.2 gfiber: 2 gprotein: 13.1 gsaturatedFat: 15.5 gservingSize: -sodium: 374.6 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Sausage, Mushroom and Cranberry Tart
Directions
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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.
Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet, set aside.
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.
Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes, arrange over filling.
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.