Easy Gluten Free Mushroom Tart
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!
- 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 teaspoon 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 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.
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