Sausage Mushroom And Cranberry Tart Food

CRANBERRY SAUSAGE TARTLETTES

Steps:

• Combine cranberries, sugar, and juice in a saucepan.
• Bring to a boil, simmer until cranberries are soft and some have popped, about 15 minutes.
• Remove from heat and set aside.
• Meanwhile, saute sausage - keep breaking it apart into crumbled sausage.
• Add scallions/onions to sausage for about 1 - 2 minutes.
• Drain off fat (if you use chicken sausage there won't be any!), stir in cranberry mix.
• Fill precooked shells.
• Serve!
• You can make the filling the day before, just don't fill the shells until just before serving so they don't get soggy (although the filo ones hold up very well!).

SAUSAGE, MUSHROOM AND CRANBERRY TART

Steps:

• 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.
• 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.