SAVORY MUSHROOM TART
From irishiz 16 years ago
- 30 minutes to make
- Serves 10
Tasty appetizer that is quick to assemble. From the Bertolli site.
Ingredients
- 1 Tbsp. Bertolli® Classico™ olive oil shopping list
- 1 lb. sliced mushrooms shopping list
- 1 tsp. finely chopped garlic shopping list
- 1/2 tsp. chopped fresh thyme leaves (optional) shopping list
- 1/4 tsp. salt shopping list
- 3/4 cup Bertolli® Creamy alfredo sauce shopping list
- 2 refrigerated pie crusts shopping list
- 1 tsp. all-purpose flour shopping list
- 1 jar (12 oz.) roasted red peppers, drained and patted dry* shopping list
How to make it
- Preheat oven to 425°.
- In 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 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.
- *SUBSTITUTION: Use 2 large red bell peppers, roasted, peeled and sliced.
The Rating
Reviewed by 4 people-
sounds tasty thanks
momo_55grandma
in Mountianview loved it
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I love the sounds of this! elegant presentation and delicious combination of roasted peppers and mushrooms...yum! 5 forks from me!
juels
in Clayton loved it
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Sounds easy and delicious. Love mushrooms. Bookmarking this. Thanks for sharing :)
danadooley
in Singapore loved it
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