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“This is basically an Italian veggie pie. Yum! ***You can use 2 large red bell peppers, roasted, peeled and sliced if you don't have the roasted red peppers.*** From bertolli.com”
READY IN:
55mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. In a 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, garlic, thyme and salt, stirring occasionally, 10 minutes or until mushrooms are golden; drain. Stir in Alfredo sauce; set aside.
  3. On baking sheet, unfold pie crust 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. On wire rack, cool tart on baking sheet 5 minutes. Cut into wedges and serve warm.

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