Sausage and Cranberry Tart


  1. Preheat oven to 450°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°F.
  2. Heat sausage in large skillet over MEDIUM heat 8-10 minutes or until warm, stirring frequently. Remove from skillet; set aside.
  3. Melt butter in same skillet. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, ½ cup cranberries, cream, black olives, parsley and sausage mixture; mix well. Pour into tart shell.
  4. Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
  5. 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.


  • 12 oz MADE SIMPLE® All-Natural* Cooked Spicy Breakfast Sausage w/Crushed Red Pepper & Sage
  • 1 pie crust, refrigerated
  • 3 tbsp butter
  • 1 1/2 cups button mushrooms, sliced
  • 1 1/2 cups mushroom(s), portobello, sliced
  • 2 egg(s), lightly beaten
  • 1 1/2 cups mozzarella and cheddar cheese blend, shredded
  • 3/4 cup cranberries, dried, divided
  • 1/2 cup whipped cream
  • 3 tbsp parsley, fresh, minced
  • 2 onion(s), green, thinly sliced
  • 3/4 cup olive(s), black