Savory Mushroom Tart

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 lb. sliced mushrooms
• 1 tsp. finely chopped garlic
• 1/2 tsp. chopped fresh thyme leaves (optional)
• 1/4 tsp. salt
• 3/4 cup Bertolli® Alfredo Sauce
• 1 refrigerated pie crust for 9-inch pie
• 1 tsp. all-purpose flour
• 1 jar (12 oz.) roasted red peppers, drained and patted dry*

Directions

1. Preheat oven to 425°.
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.

• *SUBSTITUTION: Use 2 large red bell peppers, roasted, peeled and sliced.