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Sausage, Mushroom and Cranberry Tart

Sausage, Mushroom and Cranberry Tart

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Bake eggs, cheese, mushrooms, cranberries and Jimmy Dean® Pork Sausage in a fluted tart pan for a dinner as delicious as it looks.

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Ingredients

  • 1 refrigerated pie crust (1/2 of 14.1-oz. pkg.)
  • 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
  • 3 tablespoons butter
  • 1½ cups sliced fresh button mushrooms
  • 1½ cups sliced fresh baby portobello mushrooms
  • 2 eggs, lightly beaten
  • 1½ cups (6 ounces) shredded Gruyere or Swiss cheese
  • ¾ cup dried cranberries, divided
  • ½ cup whipping cream
  • 3 tablespoons minced fresh parsley
  • 2 green onions, thinly sliced

Directions

1. Preheat oven to 450°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°F.

2. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently. Remove from skillet; set aside.

3. Melt butter in same skillet. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, ½ cup cranberries, cream, parsley and sausage mixture; mix well. Pour into tart shell.

4. Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.

5. 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.

 

Yield:

Makes: 8 servings (1 wedge each)