sausage-mushroom-and-cranberry-tart

Sausage, Mushroom and Cranberry Tart

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  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Jimmy Dean

“This tasty tart with sausage, dried cranberries, lots of mushrooms, cheese and eggs will be the star of your holiday brunch.”

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Ingredients

Adjust Servings

Original recipe yields 8 wedges

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Directions

  1. 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.
  2. Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside.
  3. 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.
  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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 35.2 g
  • 54%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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