Wild Rice and Ham Country Tart

Looking for a dinner made using Pillsbury® refrigerated pie crusts and Green Giant® sliced mushrooms? Then check out this wonderful rice and ham tart.

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Servings 8

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Bake-Off® Contest 34, 1990

Robert Holt

Mendota Heights, Minnesota

ingredients 13
Prep Time 30 min
Total Time 1 hr 5 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: cup cubed cooked ham

1/2: cup cooked wild rice (from 15-oz can)

1/3: cup finely chopped red bell pepper

1/4: cup thinly sliced green onion tops

1: jar (4.5 oz) Green Giant® sliced mushrooms, well drained

Custard

3: eggs

1: cup sour cream

1: tablespoon country-style Dijon mustard

1/2: teaspoon salt

1/8: teaspoon pepper

Topping

2: cups shredded Swiss cheese (8 oz)

11: pecan halves

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Directions

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.