Gluten-free mini mushroom tarts

Gluten-free mini mushroom tarts

Total: 2 hr 45 min. | Active: 45 min.
vegetarian, gluten-free

Ingredients

for 8 pieces

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
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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