Gluten-free mini mushroom tarts

Gluten-free mini mushroom tarts

Total: 2 hr 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / piece: 309 kcal
, Fat: 18 g
, Carbohydrate: 26 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Linseed

2 tbsp crushed linseed
3 tbsp water

Pastry dough

150 g wholemeal rice flour
50 g buckwheat flour
50 g potato starch
½ tsp baking powder
1 tsp salt
75 g butter, cut into pieces, cold
100 g sour single cream

Filling

1 tbsp olive oil
400 g mixed mushrooms (e.g. chanterelle, porcini, button), cut into pieces
¼ tsp salt
a little pepper
100 g sour single cream
200 g plain cottage cheese
1 fresh egg
½ bunch flat-leaf parsley, roughly chopped
½ tsp nutmeg
salt and pepper to taste
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Utensils

8 mini tart tins (each approx. 10 cm in diameter), greased

How it's done

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Linseed

Mix the linseed and water, leave to absorb for approx. 30 mins.

Pastry dough

Mix the flour, cornstarch, baking powder and salt. Add the butter, rub roughly by hand. Add the sour single cream and soaked linseed, knead to form a dough. Shape the dough into a ball, flatten a little, cover and leave to chill for approx. 30 mins.

To shape

Roll out the dough (approx. 4 mm thick) between two sheets of baking paper, chill for approx. 15 mins. Cut out circles (each approx. 10 cm in diameter), place in the prepared tins, prick firmly with a fork, chill for a further 15 mins.

Filling

Heat the oil in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. until golden brown, season, allow to cool slightly. Mix together the sour single cream, cottage cheese and egg. Stir in the parsley, season. Pour the filling into the tarts, top with the mushrooms.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tart tins and serve lukewarm.

Good to know
Tip: Instead of homemade pastry, use 2 ready-made pastry (gluten-free)

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