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


8 pieces


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


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


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
WE NEED Shopping List Purchase ingredients now


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

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


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.


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)

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.