Adjust oven rack to middle position and heat oven to 425 degrees.
Gently press pie crust into 9-inch tart pan and trim excess dough
with knife. Prick bottom of dough all over with tines of fork. Bake
until lightly browned, about 15 minutes; cool on wire rack.
Combine turkey, 1/2 cup of the cheese, pears, pecans, cranberries,
sour cream, heavy cream, and thyme in a large bowl; season with salt
and pepper. Transfer turkey mixture to cooled pie crust, then
sprinkle with remaining cheese.
Bake until crust is golden brown and cheese is melted, about 20
minutes. Let cool 20 minutes. Serve warm or at room temperature.
Tart cn be refrigerated for 24 hours. Bring to room temperature
before serving.)
Originally Submitted
9/20/2008
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