Gluten-Free JOC Appetizer: Mushroom and Leek Tart

Ingredients:

1 gluten-free pie crust (store-bought or homemade)
2 cups sliced mushrooms (such as cremini or button mushrooms)
1 cup sliced leeks (white and light green parts only)
2 tablespoons gluten-free butter or olive oil
1 cup shredded gruyère cheese (ensure it's gluten-free)
2 large eggs
1/2 cup gluten-free heavy cream or half-and-half
1/2 teaspoon dried thyme
Salt and black pepper to taste

Instructions:

Preheat your oven to the temperature recommended for the gluten-free pie crust or according to your homemade crust recipe.
Roll out the gluten-free pie crust and line a tart pan with it. Trim any excess crust.
In a skillet, melt the gluten-free butter or heat the olive oil over medium heat.
Add the sliced mushrooms and leeks to the skillet and sauté until they become tender and any liquid from the mushrooms has evaporated. Season with salt, black pepper, and dried thyme.
Spread the sautéed mushroom and leek mixture evenly over the bottom of the prepared gluten-free pie crust.
Sprinkle the shredded gruyère cheese over the mushrooms and leeks.
In a separate bowl, whisk together the eggs and gluten-free heavy cream (or half-and-half).
Pour the egg mixture over the cheese, mushrooms, and leeks in the crust.
Bake in the preheated oven for about 25-30 minutes or until the filling is set and the top is golden brown.
Remove from the oven and let it cool slightly before slicing and serving.
Serve this delectable Gluten-Free Mushroom and Leek Tart as a savory appetizer (joc appetizer) or side dish. Enjoy!