- 1/2 (14.1 ounce) package refrigerated pie crust
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Turkey Sausage Crumbles
- 3 tablespoons butter
- 1 1/2 cups sliced fresh button mushrooms
- 1 1/2 cups sliced fresh baby portobello mushrooms
- 2 eggs, lightly beaten
- 1 1/2 cups shredded Gruyere or Swiss cheese
- 3/4 cup dried cranberries, divided
- 1/2 cup whipping cream
- 3 tablespoons minced fresh parsley
- 2 green onions, thinly sliced
- 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.
04/07/2018
recipepes.com
Sausage, Mushroom and Cranberry Tart, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
