Sausage-Mushroom Cranberry Tart

Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 42 min.

Ingredients1 sheet refrigerated pie pastry
1 package Regular Flavor 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 oz.) 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

DirectionsPreheat oven to 450-degress F. 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 pastry crust 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. Remove from pan and set aside.
5) In the same skillet, sauté mushrooms in butter until tender; set aside.
6) In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
7) On a lightly floured surface, roll out reserved pastry trimmings.
8) Cut decorative cut-outs from trimmings using cookie cutters. Place over filling.
9) Bake for 25-30 minutes longer or until filling is set and golden brown.
10) Sprinkle with green onions and remaining cranberries.