Gluten-Free Savory Mushroom Tart

This Gluten-Free Savory Mushroom Tart is a show-stopping dish that blends elegance and comfort, perfect for brunch, lunch, or a light dinner. Featuring a flaky gluten-free pie crust as its base, this tart is packed with the earthy flavors of mixed mushrooms sautéed with garlic, fresh thyme, and parsley. A velvety ricotta and Parmesan cheese filling binds the savory mushroom medley together, creating a luscious texture that's perfectly seasoned with a hint of black pepper. Baked until golden and fragrant, this tart is not only gluten-free but also bursting with gourmet appeal. Serve it warm with a simple side salad or enjoy it as the star of your table. Quick to prepare and utterly irresistible, this recipe is a must-try for mushroom lovers and gluten-free foodies alike.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 9-inch Gluten-free pie crust
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 12 ounces Mixed mushrooms, sliced
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Fresh parsley, chopped
• 1 cup Ricotta cheese
• 3 large Eggs
• 1 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Roll out the gluten-free pie crust and place it into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.

Step 4

Add the garlic and cook for another minute until fragrant.

Step 5

Add the sliced mushrooms, thyme, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until mushrooms are soft and beginning to brown. Stir in the chopped parsley and remove from heat.

Step 6

In a mixing bowl, beat the ricotta cheese, eggs, grated Parmesan, salt, and black pepper until well combined.

Step 7

Spread the mushroom mixture evenly over the prepared crust.

Step 8

Pour the ricotta and egg mixture over the mushrooms, ensuring it covers them completely.

Step 9

Bake in the preheated oven for 30-35 minutes or until the filling is set and lightly golden on top.

Step 10

Allow the tart to cool slightly before slicing and serving. Enjoy your savory gluten-free mushroom tart!

Nutrition Facts

Serving size	1215.4 grams (1215.4g)

Amount per serving	% Daily Value*
Calories	2359

Total Fat 141.30g	181%
Saturated Fat 53.90g	270%
Polyunsaturated Fat 2.70g
Cholesterol 789mg	263%
Sodium 5169mg	225%
Total Carbohydrate 184.80g	67%
Dietary Fiber 13.20g	47%
Total Sugars 14.50g
Protein 101.10g	202%

Vitamin D 147IU	734%
Calcium 2093mg	161%
Iron 9mg	48%
Potassium 1928mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 16.7%

Carbs: 30.6%