Savory Mushroom Tart

• 1 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 1 pound sliced mushrooms
• 1 teaspoon chopped garlic finely
• 1/2 teaspoon fresh thyme leaves chopped, optional
• 1/4 teaspoon salt
• 3/4 cup Bertolli(R) Alfredo Sauce
• 1 refrigerated piecrusts for 9-inch pie
• 1 teaspoon all-purpose flour
• 1 jar roasted red peppers 12 oz., drained and patted dry

1. Preheat oven to 425u0b0.
2. Heat Olive Oil in 12-inch skillet 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.
3. Unfold pie crust on baking sheet 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. Cool tart on wire rack and baking sheet 5 minutes. Cut into wedges and serve warm.

mushrooms, garlic, thyme, salt, alfredo sauce, pie, flour, red peppers

Taken from www.yummly.com/recipe/Savory-mushroom-tart-297829 (may not work)