Gluten Free Mushroom Tart


Gluten Free Mushroom Tart

Kelly Little
A creamy and delicious tart packed with flavour and gluten free too. Filled with a variety of mushrooms, this tart is a wonderful plant source of Vitamin D, that essential nutrient that we are often lacking especially in the winter months. Lovely served warm with a tangy salad.
Prep Time 25 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 35 mins
Course Main Course
Servings 6



  • 200 g almond flour
  • 1 tbsp olive oil
  • 1 large egg
  • pinch sea salt


  • 3 cloves garlic roasted
  • 1 tbsp coconut oil
  • 250 g Chestnut mushrooms sliced
  • 125 g Shitake mushrooms sliced
  • 125 g Portabello sliced
  • 20 g fresh rosemary chopped
  • 60 ml oat cream
  • pinch nutmeg
  • sea salt
  • white pepper


  • 50 g fresh wild rocket
  • 15 ml olive oil
  • 10 ml balsamic vinegar


  • Preheat the oven to 180°C. Roast the whole garlic bulb for 45 minutes.
  • Place all the flour ingredients into a food processor and blend until the mixture gathers into a ball.
  • Press the dough evenly onto the bottom and up the sides of the tart pans. Trim the excess dough from the edges.. Mark the base with a fork to prevent the formation of air bubbles during cooking. Cover with baking parchment and fill with baking beans. Blind bake for 8-10 minutes and allow to cool. Reduce the oven temperature to 170°C.
  • Meanwhile, over a medium heat, heat the coconut oil and add the mushrooms. Allow them to sweat off all the excess liquid and brown them evenly. Add the chopped rosemary and season with a salt and black pepper.
  • Pop the garlic out of the bulb and blend with the oat cream until nice and smooth. Add the garlic oat cream and nutmeg and reduce until thick and creamy.
  • Fill the tart case with the filling and bake for 5-8 minutes. Dress with the rocket tossed in olive oil and balsamic vinegar and serve immediately.


Allergy Advice: Nuts (almonds), Egg