Gluten-free mini mushroom tarts
Ingredients
for 8 pieces
2 tbsp | crushed linseed |
3 tbsp | water |
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 |
How it's done
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.
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