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.
Course: Main Course
Author: Kelly Little
50gfresh wild rocket
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.