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Wednesday, May 4, 2016



A gorgeous, tasty appetizer that will not even make high-carbers question the crust!  Seriously, it flew at a finger-food party that we had recently with dear friends.  The underneath should be a lovely light golden brown.  I possibly under-baked the tart slightly, so that I could bake it again the next day for a short while before serving.

4 slices bacon, cooked and chopped
1 tbsp bacon fat (15 mL)
1 lb mushrooms, chopped (0.45 kg)
  (keep some sliced mushrooms aside for top)
3 tbsp onion, chopped (45 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
2 tsp dried parsley (10 mL)
1 tsp crushed garlic (5 mL)
  (bottled kind)
Cream Cheese Filling:
8 oz regular cream cheese, softened (250 g)
2 tbsp whipping cream (30 mL)
2 tbsp Parmesan cheese (30 mL)
1/cup grated Mozzarella cheese (125 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2  (click for recipe) (250 mL)
  (For Grain-Free - scroll down)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp granulated garlic powder (1 mL)

Preheat the oven to 400°F (200°C). 

Filling:In frying pan, in bacon fat, over medium heat, fry chopped mushrooms and the few sliced mushrooms and onion until onions are browning. Sprinkle with salt, pepper and parsley.  Stir in garlic and cook another minute or two.  Set aside in medium bowl along with chopped, cooked bacon.  Stir in cream cheese mixture, but keep the sliced mushrooms aside for garnishing the tart.

Cream Cheese Filling:  In food processor, process cream cheese, Mozzarella cheese, whipping cream and Parmesan cheese. 

Miracle Dough:  In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven.   Be careful when removing the bowl with molten cheese. Add melted butter. Place Gluten-Free Bake Mix 2, page___ on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead a little to form a soft ball.  Place on parchment paper and using a rolling pin, roll dough out to a 13 x 8-inch (33 x 30 cm) rectangle.  Form a lip with the edges.  Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet.  Spread with cream cheese mixture to fill entire area.  Top with sliced mushrooms.  Bake 15 minutes or until light golden brown underneath (the top crust edges will most likely stay light in color, which is fine, as with this particular dough, for it to remain like real pastry, do not over brown).

To serve:  Slice into squares for serving.

Helpful Hints:  If making this the day before or earlier, remove from the refrigerator and place in a 200°F (93°C) oven and heat gently until warm.  Serve.  It will be as lovely as it was the first day it was made!

For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.

Yield:  8 servings
1 serving
366.8 calories
18.8 g protein
28.9 g fat
0.8 g fiber
7.4 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Looks rather impossible doesn't it.  Take heart!  Keep mixing and then knead with your hands, using a titch more coconut flour, if necessary.

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

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