Print Options

Back to Sausage-Mushroom Cranberry Tart >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Sausage-Mushroom Cranberry Tart

BREAKFAST WINNERJoyce Conway, Westerville, OhioJoyce is always experimenting in the kitchen and loves to bring this recipe to football parties.

8 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

1 sheet refrigerated pie pastry
1 package Regular Flavor Jimmy Dean® Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
3 tablespoons butter
2 eggs, beaten
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
2 green onions, sliced

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

2 of 2

Sausage-Mushroom Cranberry Tart (continued)

Directions (continued)

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.

Nutrition 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.