Sausage-Mushroom Cranberry Tart

• 1 sheet refrigerated pie pastry
• 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 ounces) 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

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. Place on a
2. . Bake at 450u0b0 for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375u0b0.
3. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
4. On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries.

pastry, mushrooms, baby portobello mushrooms, butter, eggs, gruyere, cranberries, heavy whipping cream, fresh parsley, green onions

Taken from www.tasteofhome.com/recipes/sausage-mushroom-cranberry-tart/ (may not work)