Mushroom, Bacon and Red Onion Tart
This is truly a 24/7 menu item! Great for Breakfast, Brunch, Lunch, add a Salad for Dinner and great for entertaining. Deep rich flavors. It’s great as a make ahead as it reheats well.
Ingredients
1 package of Geefree Pastry Dough, thawed
Gluten Free flour for dusting
6 slices of thick cut Apple Smoked Bacon diced in ¼ inch strips
8 oz. Button Mushrooms diced
One Red Onion Sliced thin
8 oz. Container Sour Cream
3 large eggs
1 cup grated Swiss Cheese
¾ Tsp. Salt
¼ Tsp. Ground Black Pepper
¼ cup chopped Fresh Parsley
- Additional Equipment
9” pie pan
Directions
Bring dough to room temperature. Preheat oven to 425 degrees.
Using the gluten free Pastry Dough, dust work surface with gluten free flour, and roll out in a traditional method to 1/3 “ thick.
Invert your pie plate over the dough, cut the dough in a circle 2” bigger than your pan. Then use the dough circle to line the pie plate and flute the edge with a fork.
Pierce the dough with fork tines. Cover with parchment and weigh down with pie weights or dried beans. Bake for 10 minutes at 425 degrees. Remove weights and parchment.
In a heavy skillet, I use a lodge Cast iron, sauté the bacon, and cook until light golden brown about 5 minutes. Remove from the pan and drain ½ of the drippings.
Add the onion and mushrooms to the pan, with the remaining drippings, and sauté until fork soft and the water evaporates. Let cool.
In large mixing bowl combine the sour cream, eggs, salt, and seasoning and top with the mushroom-onion mixture. Sprinkle the bacon, swiss cheese and parsley over the top.
Place in the oven and bake for 20 minutes, reduce heat to 300 degrees and bake for an additional 10 minutes or until a knife inserted into the middle of the pie comes out clean.
Watch for excessive browning on the crust. If this occurs over with a foil ring over the edge of the pan.
