Savory Luncheon Tart Recipes

SAVORY MUSHROOM TART

Savory Mushroom Tart image

This is basically an Italian veggie pie. Yum! You can use 2 large red bell peppers, roasted, peeled and sliced if you don't have the roasted red peppers. From bertolli.com

Provided by Ashbow

Categories Sauces

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 lb mushroom, sliced
1 teaspoon finely chopped garlic
1/2 teaspoon chopped fresh thyme leave (optional)
1/4 teaspoon salt
3/4 cup alfredo sauce (Bertolli)
1 refrigerated pie crust, for 9-inch pie
1 teaspoon all-purpose flour
1 (12 ounce) jar roasted red peppers, drained and patted dry

Steps:

Preheat oven to 425°.
In a 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, garlic, thyme and salt, stirring occasionally, 10 minutes or until mushrooms are golden; drain. Stir in Alfredo sauce; set aside.
On baking sheet, unfold pie crust and sprinkle with flour. Evenly top with roasted peppers, leaving 1-inch border. Top with mushroom mixture, then fold crust edges 1-inch over vegetables, pressing lightly to form rim. Bake 30 minutes or until crust is golden and filling is bubbling. On wire rack, cool tart on baking sheet 5 minutes. Cut into wedges and serve warm.

Nutrition Facts : Calories 200.6, Fat 12.6, SaturatedFat 2.9, Sodium 1032.9, Carbohydrate 18.9, Fiber 2.6, Sugar 1.3, Protein 4.7

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