Sausage-Mushroom Cranberry Tart
Sausage-Mushroom Cranberry Tart requires roughly 1 hour from start to finish. This recipe makes 8 servings with 228 calories, 8g of protein, and 17g of fat each. For 85 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 9 people were glad they tried this recipe. If you have baby bella mushrooms, butter, swiss cheese, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. With a spoonacular score of 25%, this dish is not so tremendous. Similar recipes are Kale, Mushroom and Cranberry Tart, Sausage Mushroom Stuffed Pork Loin with Cranberry Mustard Sauce, and Mushroom Tart.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1-1/2 cups sliced baby portobello mushrooms
3 tablespoons butter
3/4 cup dried cranberries, divided
2 eggs, beaten
1-1/2 cups sliced fresh mushrooms
3 tablespoons minced fresh parsley
2 green onions, sliced
1/2 cup heavy whipping cream
1 sheet refrigerated pie pastry
1 package Regular Flavor Jimmy Dean® Pork Sausage
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
Equipment:
tart form
baking sheet
wire rack
frying pan
bowl
cookie cutter
Cooking instruction summary:
Directions 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. Yield: 8 servings. Originally published as Sausage-Mushroom Cranberry Tart in Jimmy Dean® Nutritional Facts 1 slice equals 464 calories, 34 g fat (17 g saturated fat), 130 mg cholesterol, 444 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Place on a baking sheet.
3. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°.
4. In a large skillet, cook sausage over medium heat until no longer pink; drain.
5. 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.
6. Pour into pastry.
7. On a lightly floured surface, roll out reserved pastry trimmings.
8. Cut decorative cutouts from trimmings using cookie cutters.
9. Place over filling.
10. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries.
Nutrition Information:
covered percent of daily need
