Gluten Free Easy Mushroom Tart Recipe

by Carol Kicinski on November 20, 2012

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It is not often that I am at a loss of words. Ask my husband, he will tell you.

But this tart – I hardly know what to say. Maybe because I am too busy munching away at it as I try to write. So let me just say this – sautéed wild mushrooms, creamy garlicky herb cheese, an herby, crispy gluten free crust. And dead simple to boot!

I hadn’t intended for this to be anything special, it was really just a way to keep people out of the kitchen while I try to prepare a few things in advance for Thanksgiving. But oh my! This tart is so good I think I will be making it again to serve as an appetizer on Turkey Day. And considering how simple it was to prepare – I see no reason not to go with my new plan.

I made a shell out of Chebe Pizza Crust Mix, baked it off a bit, sautéed some mushrooms, spread the crust with garlic herb cheese, topped with the sautéed mushrooms and some fresh thyme and that’s it!

Simple, scrumptious, and best of all, everyone is out of my kitchen!

Easy Gluten Free Mushroom Tart

Gluten Free Easy Mushroom Tart Recipe

Ingredients

1 – 7.5 ounce box Chebe Pizza Crust Mix
2 large eggs
¼ cup milk
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound assorted wild mushrooms, sliced
½ teaspoon kosher salt
½ teaspoons freshly ground black pepper
1 – 6.5 ounce container spreadable garlic and herb cheese (such as Boursin)
2 teaspoons fresh thyme leaves

Directions

Preheat oven to 450 degrees.

Combine the pizza crust mix, eggs, and milk in a bowl and mix. Turn mixture out onto a clean work surface (mixture may still be crumbly) and knead by hand until smooth, about 1 minutes. Roll into a 14 inch circle. Roll the edges of the dough up to create a border. Place on an ungreased baking sheet and bake for 12 minutes. Leave the oven on.

Heat a large skillet over medium-high heat. Add the olive oil and butter and let the butter melt. Add the mushroom, salt, and pepper. Cook until the mushrooms are browned, have released any liquid and the liquid has evaporated, about 5 minutes.

Spread the cheese on the cooked crust. Layer on the mushrooms and sprinkle with the fresh thyme. Return to the oven and bake for another 5 – 6 minutes or until the cheese is melted and starting to brown.

Cut into wedges and serve warm.

Servings:

A gluten free recipe that serves 6 as a main course or 12 as an appetizer.

Ready for dessert?

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Need a quick meal?

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Categories:    Appetizers

{ 10 comments… read them below or add one }

Alisa November 21, 2012 at 10:33 am

Ooh, I think you struck a craving chord with me Carol. I’m going to have to make this one dairy-free! Happy Thanksgiving!

Reply

Carol Kicinski November 21, 2012 at 11:47 am

Easy – just df cream cheese, herbs and garlic and use water in the crust instead of milk :) Happy Thanksgiving!

Reply

Lynne H November 21, 2012 at 10:58 am

Yummy, yummy, yum – I’m going to make this with my Tofutti cream cheese with herb seasoning. Thanks and have a wonderful Thanksgiving.

Reply

Carol Kicinski November 21, 2012 at 11:46 am

Thank you! Happy Thanksgiving!

Reply

Wholesale Gluten Free November 26, 2012 at 5:41 am

Awesome dish..thanks for share such a nice recipe!

Reply

Carol Kicinski November 26, 2012 at 2:09 pm

Thank you!

Reply

Lyn Ashby October 3, 2013 at 9:18 pm

Pizza is generally very unhealthy because of all the ingredients and of course the way it’s prepared. This being a tart I figured immediately that it would be healthier than a regular pizza while still having the great taste. When I started reading through the recipe I was definitely impressed and intrigued. Thanks for the great recipe.

Reply

CarolKicinski October 5, 2013 at 11:50 am

Thanks so much Lyn. If you make this, I hope you enjoy it!

Reply

erin November 13, 2013 at 5:17 pm

Dear Dish,
are you Spanish?

Reply

erin November 13, 2013 at 5:21 pm

lol

Reply

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