Best Sausage Mushroom And Cranberry Tart Recipes

CRANBERRY SAUSAGE TARTLETTES

Cranberry Sausage Tartlettes image

A delicious holiday appetizer! Very pretty, easy to make and a nice mixture of flavors. Also can be made ahead. I used premade filo dough tartlette shells found in the freezer section of my grocery store. I use chicken sausage to cut down on fat. I also substitute minced onion for the scallions and it works just fine!

Provided by MA HIKER

Categories Meat

Time 35m

Yield 45 tartelettes, 9 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups cranberries
1/2 cup sugar
1/2 cup orange juice
1 lb mild sausage, removed from casing
1 cup scallion, minced
48 prepared tart shells

Steps:

Combine cranberries, sugar, and juice in a saucepan.
Bring to a boil, simmer until cranberries are soft and some have popped, about 15 minutes.
Remove from heat and set aside.
Meanwhile, saute sausage - keep breaking it apart into crumbled sausage.
Add scallions/onions to sausage for about 1 - 2 minutes.
Drain off fat (if you use chicken sausage there won't be any!), stir in cranberry mix.
Fill precooked shells.
Serve!
You can make the filling the day before, just don't fill the shells until just before serving so they don't get soggy (although the filo ones hold up very well!).

Nutrition Facts : Calories 60.4, Fat 0.1, Sodium 2.4, Carbohydrate 15.4, Fiber 1.1, Sugar 13.2, Protein 0.4

KALE, MUSHROOM AND CRANBERRY TART

Kale, Mushroom and Cranberry Tart image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)
1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
One 8-ounce bunch kale, stemmed and coarsely chopped
1/4 cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries
2/3 cup crumbled gorgonzola (about 3 ounces)
1/2 cup cream cheese (4 ounces), at room temperature
1/2 cup sour cream
2 tablespoons honey
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly.
For the filling: In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.
For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.
Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.