Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 wedges
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

453 calories; protein 13.1g; carbohydrates 22.2g; fat 35.2g; cholesterol 111.4mg; sodium 374.6mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
03/09/2019
Easier than I expected & turned out great! Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2016
The dried cranberries add a nice touch. Read More
(1)
Rating: 5 stars
03/08/2019
Easier than I expected & turned out great! Read More
(1)