SAUSAGE AND MUSHROOM SAVORY TART

1 pound fresh bulk sausage
1 cup red bell pepper, diced
1 1/2 cups green onions, diced
1 Tbsp. canola oil
1 pound assorted mushrooms (portabella, cremini, button), cleaned and sliced
3 eggs
1 cup heavy cream
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried savory
1/4 tsp. dried rosemary, crushed
1/4 tsp. freshly ground black pepper
1/2 package (17.3 ounce) frozen puff pastry sheets (1 sheet), thawed
2/3 cup Parmesan cheese, grated
Fresh thyme sprigs for garnish

Preheat oven to 375 degrees F. Lightly spray the bottom of a 15x11-inch baking pan with vegetable cooking spray.

In a large skillet, over medium heat, cook sausage until brown, breaking the meat into small pieces. Drain well on paper towels. Reserve 1 tablespoon pan drippings, discard remaining pan drippings.

Saute red pepper and green onions in the reserved pan drippings until soft. Remove to a bowl and reserve.

Add canola oil to the skillet and saute the assorted mushrooms until all the liquid has evaporated, about 10 minutes.

Whip the eggs and cream together. Stir in the herbs and pepper; set aside.

Unfold thawed puff pastry onto a lightly floured surface. Roll into a 16x12-inch rectangle.

Place the pastry into the prepared baking pan, pressing the edges up the sides of the pan.

Layer the ingredients in the pastry as follows; sausage pieces, mushroom slices, pepper/onion mixture. Slowly pour the egg/herb mixture evenly over the tart. Sprinkle the cheese on top.

Bake in a preheated 375 degree F oven until the pastry is golden brown and the filling is cooked through, about 25-30 minutes. Remove from the oven and let stand for 5 minutes before cutting into squares.

Serve warm on warm plates. Garnish with fresh thyme sprigs.

This savory tart is a lovely first course at a dinner party. Or cut the tart into 8 portions to serve as a luncheon entree.

Makes: 15 First-Course Appetizers
Source: National Hot Dog and Sausage Council