Gluten-free mini mushroom tarts

Total time: 2hr 45m
Preparation Time: 45m

For 8 piece

Nutritional Information

Contains 309 Kcal, 9g Protein, 26g Carbohydrates, 18g Fat


  • Linseed
  • 2 tbsp crushed linseed
  • 3 tbsp water
  • Pastry dough
  • 50 g potato starch
  • 0.5 tsp baking powder
  • 150 g wholemeal rice flour
  • 100 g sour single cream
  • 50 g buckwheat flour
  • 1 tsp salt
  • 75 g butter, cut into pieces, cold
  • Filling
  • 400 g mixed mushrooms (e.g. chanterelle, porcini, button), cut into pieces
  • 100 g sour single cream
  • a little pepper
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 200 g plain cottage cheese
  • 1 fresh eggs
  • 0.5 tsp nutmeg
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • salt and pepper to taste
  • Utensils
  • 8 mini tart tins (each approx. 10 cm in diameter), greased

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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.
  • Tip:

    Instead of homemade pastry, use 2 ready-made pastry (gluten-free)

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