Those with experience using gluten-free dough know that some recipes can be tricky. And those that know Chēbē know that it’s not like other gluten-free dough. Chēbē performs magnificently in this Creamy Mushroom and Tomato Tart recipe. Believe us that it tastes as good as it looks!
A 9” tart pan with a removable bottom is the perfect utensil for a great looking tart, but you may use a pie pan and get the same great flavor. This creamy mushroom and tomato tart is much easier than it may appear to make, and the taste is a real show-stopper. Out of this world heavenly!
Recipe adapted from The Pesky Pescetarian
- 1 package (7.5 oz) Chebe All Purpose Mix or other savory Chebe mix
- 2 large eggs
- 4 Tbsp milk
- 1 oz Parmesan cheese shredded
- 2 Tbsp softened butter or oil
- 1 Tbsp olive oil for brushing the dough
- 1 Tbsp oil
- 1 sliced onion
- 3 cloves crushed garlic
- 8 oz sliced baby bella or button mushrooms
- 8 oz soft cream cheese
- 2 beaten eggs
- ½ cup milk
- ½ cup chopped fresh parsley
- 2-3 sliced tomatoes (about 12 oz )
- 2 tsp fresh thyme
- 3 oz Parmesan cheese shredded
Preheat oven to 375F
Prepare the Chebe mix according to package directions, blending the mix with with the eggs, milk, 1 oz of cheese and , butter (instead of oil). Mix together with a fork until clumpy, then put it all together with your hands. Combine until well blended and smooth.
Separate the dough in half. This will give you two pieces weighing about 7 oz each*. Place a single piece of dough on a sheet of waxed paper. Spray the sheet lightly with oil (this is optional, but will help when separating the dough later). Using the heel of your hand, press the dough into an even round of about 8” diameter.
Flip the dough once, then place a second sheet of waxed paper on top of the dough and roll it flat with a rolling pin to about 11 inches in diameter. (Move the rolling pin from the center outwards to make it as round as possible but it does not need to be perfectly round).
Gently remove the top piece of waxed paper. (It is suggested to use a 9” tart pan with a removable bottom, but a 9” pie pan will also work.) Place the tart pan upside down over the exposed dough, leaving a couple of inches of dough around the circumference
Turn the pan back over together with the dough and waxed paper so that the paper is now on top of the pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers. Press the dough into the pan, including the edges and sides. There should be some excess dough over the top of the rim of the pan. Remove this with your fingers or a knife.
Poke the dough in several places with the tines of a fork. Brush the surface of the dough with olive oil. Bake for 8 minutes. Remove from oven and let sit until ready to fill.
Heat the oil in a pan and sauté the onion for a minute, then add the garlic. Continue until the onion is softened. Add the mushrooms, season with salt and pepper, and continue until they are cooked down. Add the parsley at the end and remove from the heat.
In a bowl, beat together the cream cheese, eggs, thyme and milk. Season with salt and pepper. The cream cheese can be clumpy; it will melt in the oven. (There should be a little excess egg mixture.)
Place half of the tomato slices on the tart shell. Spread the mushroom mixture over this, then spread the cheese/egg mixture over the mushrooms. (There may be excess egg mixture. Do not overfill the tart.)
Place the remaining tomato slices on top, then sprinkle the Parmesan over the tomatoes.
Bake in the oven for about 20-22 minutes until golden brown and set. Remove from the oven and let it rest for about 10 – 15 minutes. Serve warm, at room temperature, or refrigerate and warm up for later.
Recipe adapted from The Pesky Pescetarian
*This recipe yields 2 tart shells. If you are making only one shell, you may wrap the second piece of dough tightly in a plastic wrap and store in the refrigerator for a day or two. Use this dough for a second tart shell, or make rolls or breadsticks from it (baking for about 20 minutes at 375F). Use oil on the waxed paper when rolling it flat. The dough will be a little softer and a little stickier, but still manageable.
You may freeze the tart for later. Allow to thaw, then reheat at 375 for about 10 – 12 minutes.
This recipe works great with Chēbē All-Purpose Mix, but you may also try it with these Chēbē mixes:
“I love chebe! So far everything ive tried has been amazing! … I love love love chebe brand EVERYTHING.” – Becki Mckenna-Lizotte