A tender butter and sour cream pastry forms the base of this delicous entree tart featuring Italian sausage, a mixture of sweet peppers, baby portobellos and Swiss cheese.

Swiss Cheese and Sausage Tart

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, chilled, cut into 1/2-inch cubes
3/4 cup sour cream
8 ounces Italian sausage
1 tablespoon butter
1 cup sliced onion
1 cup sliced mixed red, yellow, and green peppers
1 cup sliced baby portobello mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
4 1/2 cups (18 ounces) shredded Swiss cheese

1. Combine the flour, baking powder and salt; mix well. Cut in the butter until the mixture is the consistency of coarse meal. Add the sour cream and toss together until the dough forms a ball. Flatten the dough into a disk; wrap in plastic wrap and refrigerate 2 hours.
2. Preheat the oven to 400°F (205°C).
3. Roll out the dough and gently press into a 10-inch tart or pie pan. Prick the bottom with a fork and bake for 30 minutes or until the crust is golden.
4. Meanwhile, in a large nonstick skillet, cook the sausage until no longer pink, stirring frequently and breaking apart. Using a slotted spoon, remove the sausage to a plate, and set aside.
5. Add the butter to skillet and melt over medium-high heat. Add the onions and peppers and cook, stirring frequently, until soft and beginning to brown, about 10 to 15 minutes.
6. Add the mushrooms, salt and pepper and cook, stirring frequently, until the mushrooms are tender and the onions are brown.
7. Distribute the sausage evenly over the tart shell.
8. Gently toss the cheese with the warm vegetables and spread evenly over the sausage layer.
9. Bake for 15 to 20 minutes or until the cheese is melted.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.