Sausage, Mushroom And Cranberry Tart

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.