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Carol Kicinski
This tart is simple to make, but let’s just keep that our little secret!

Make dinner simple with a gluten free mushroom tart

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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 garlic cheese, and crispy gluten free herb 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 a party. But oh my! This tart is so good I think I will be making it again to serve at the party. 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 gluten free pizza crust
Gluten Free Mushroom Tart
Serves 6
1 (7.5-ounce) box gluten free pizza crust mix, such as Chebe
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

   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 minute. 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 mushrooms, 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 to 6 minutes or until the cheese is melted and starting to brown.
   Cut into wedges and serve warm.
mix, baked it off a bit, sautéed some mushrooms, spread the garlic herb cheese onto the crust, 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!