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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 lb. sliced mushrooms
- 1 tsp. chopped garlic (finely)
- 1/2 tsp. fresh thyme leaves (chopped, optional)
- 1/4 tsp. salt
- 3/4 cup Bertolli® Alfredo Sauce
- 1 refrigerated piecrusts (for 9-inch pie)
- 1 tsp. all-purpose flour
- 1 jar roasted red peppers (12 oz., drained and patted dry)
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Directions
- Preheat oven to 425°.
- 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.
- 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.
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