Gluten Free Mushroom Tart
Gluten Free Mushroom Tart
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.
Ingredients
Pastry:
- 200 g almond flour
- 1 tbsp olive oil
- 1 large egg
- pinch sea salt
Filling:
- 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
Salad:
- 50 g fresh wild rocket
- 15 ml olive oil
- 10 ml balsamic vinegar
Instructions
- 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.
Notes
Allergy Advice: Nuts (almonds), Egg