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Gluten-free mini mushroom tarts
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 309
  • Fat about 18g
  • Carbohydrates about 26g
  • Protein about 9g
This is needed
This is needed for 8 piece
  • 2 tbsp crushed linseed
  • 3 tbsp water
Pastry dough
  • 50 g buckwheat flour
  • 150 g wholemeal rice flour
  • 50 g potato starch
  • 0.5 tsp baking powder
  • 1 tsp salt
  • 75 g butter, cut into pieces, cold
  • 100 g sour single cream
  • 100 g sour single cream
  • 400 g mixed mushrooms (e.g. chanterelle, porcini, button), cut into pieces
  • a little pepper
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 200 g plain cottage cheese
  • 1 fresh egg
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 0.5 tsp nutmeg
  • salt and pepper to taste
  • 8 mini tart tins (each approx. 10 cm in diameter), greased
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And that's how it's done
And that's how it's done
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.