Wild Mushroom and Creme Fraiche Tart

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Wild Mushroom and Creme Fraiche Tart
 
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Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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A perfect crowd-pleasing Gluten-Free appetizer for even the most skeptical (non-Gluten-Free) diner.
Ingredients
  • Gluten-Free Prairie Pizza Crust (prepared from GFP Pizza Mix or GFP Fresh Pizza Dough)
  • 5 TB butter
  • ⅓ Cup Brown Sugar
  • 2 cloves garlic, crushed
  • 6 TB red wine vinegar
  • 3 TB chopped fresh parsley
  • 4 eggs, slightly beaten
  • 4 cups sliced mixed mushrooms (portobello, shitake, button, oyster)
  • 1 cup creme fraiche (or sour cream)
Instructions
  1. Pre-Heat oven to 400 degrees.
  2. Roll out Gluten-Free Prairie Pizza dough to form a 12 inch circle. Slide dough into a fluted pan, pushing up the sides to the rim
  3. Bake 12-15 minutes until lightly browned. (don't over cook)
  4. While the crust bakes:
  5. Melt 3 TB butter in large cast iron skillet. Add onions and cook down over medium heat until soft
  6. Stir in brown sugar and red wine vinegar and simmer for 5 min until the vinegar has reduced and mixture has thickened - almost to a jam-like consistency. Set aside
  7. In another skillet, melt remaining 2 TB butter, garlic & mushrooms
  8. Cook over medium-low heat until mushrooms start to soften. About 5 min.
  9. Remove from heat the add the parsley
  10. Let stand 5 minutes. Reduce oven temp to 375
  11. Add onion mixture to crust. Drain mushrooms and scatter over onions
  12. Set aside
  13. In a large bowl, beat the eggs and cream fraiche together until smooth. Season with salt & pepper
  14. Slowly pour into crust. (don't overpour. Toss left over mixture)
  15. Bake at 375 for 25 min, until golden brown and set
  16. Cool slightly, gently slide out of pan. Serve immediately

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