SAUSAGE-MUSHROOM CRANBERRY TART

Sausage-Mushroom Cranberry Tart image

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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°., 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., 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.

Nutrition Facts :