Mushroom Tart

  • Difficulty: Difficult
  • 3 hours
  • 6 servings

It took us some time to make this mushroom tart, but in the end, we’ve nailed it. And it is definitely worth the effort! That’s because we’ve made our own crust and added two mushroom mixtures on top. If you’re really hungry, add some roast potatoes alongside the tart. To spice things up, serve everything with a sweet and sour redcurrant sauce.

Ingredients Needed for Mushroom Tart

For the crust:
1 cup gluten free flour
¼ cup dairy-free margarine
¼ cup vegetable shortening
1 teaspoon water
½ teaspoon salt
For the first mushroom mixture:
1 teaspoon flour
½ onion, chopped
2 garlic cloves, crushed
2 medium-sized carrots, grated
3.5 ounces of chestnut mushrooms, quartered
1 fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup cream cheese
¼ cup chestnut puree
For the second mushroom mixture:
1 teaspoon vegetable oil
1 garlic clove, sliced
3 ounces of mushrooms, sliced
2 ounces of dried cranberries
1 handful fresh parsley, chopped
For the roast potatoes:
water
1 teaspoon salt
4 medium-sized potatoes, cubed
1/2 teaspoon pepper
For the redcurrant sauce:
2 tablespoons of olive oil
2 ounces of red currant jelly
¼ cup vegetable stock
1 tablespoon water
¼ cup flour

How to Cook Mushroom Tart

  1. For the crust: add the gluten-free flour, dairy free margarine, vegetable shortening, a tablespoon of water and some salt to a bowl. Mix them together and knead the dough until smooth.
  2. Spread the flour on your work surface and flatten the dough, using a rolling pin.
  3. Pat the flatten dough evenly over the bottom and side of a tart pan. Trim the edges.
  4. Prick the bottom with a fork.
  5. Place a sheet of parchment paper over the tart pan and pour inside enough beans (or other equivalent weight) so that the paper takes the form of the dough in the pan.
  6. Bake for 40 minutes at 350⁰F/175⁰C.
  7. For the first mushroom mixture: pour 2 tablespoons of vegetable oil in a skillet and place it over medium-low heat. Add the onion and crushed garlic and start cooking and stirring.
  8. Add the carrot and stir, cooking everything for 1–2 minutes.
  9. Add the chestnut mushrooms and the thyme and stir. Add salt and pepper too. Cook until golden, for 6 – 7 minutes.
  10. Add cream cheese and chestnut puree and stir. Cook for 1–2 minutes more.
  11. Remove the parchment paper with the beans from the pan and add on the tart base the content of the skillet. Spread it evenly.
  12. Bake for 50 minutes at 400⁰F/200⁰C.
  13. For the second mushroom mixture: use a skillet to add 1 tablespoon of vegetable oil over medium heat.
  14. Add the sliced mushrooms and cook them until golden or for 6–7 minutes.
  15. Add the dried cranberries and the fresh parsley and cook for 1–2 minutes more.
  16. Add the second mushroom mixture on top of the tart and spread it evenly.
  17. For the roast potatoes: fill a cooking pot halfway or less with water, add 1 teaspoon of salt and put it over medium heat. When the water starts boiling add the potatoes.
  18. Bring it to a boil and cook the potatoes for about 15 minutes.
  19. Use a bowl and a strainer to drain the cooked potatoes. Add them to a round casserole and drizzle some olive oil on them. Salt and pepper them.
  20. Roast for 25 minutes at 400⁰F/200⁰C.
  21. For the redcurrant sauce: add 2 tablespoons of olive oil in a skillet and place it over medium heat.
  22. Add the redcurrant jelly and stir. Add the vegetable stock, too.
  23. Use a small bowl to mix together 1/4 cup water and 2 tablespoons flour.
  24. When the jelly and stock mix start simmering, add the flour-water mix. Cook for 1 more minute.
  25. Serve the tart with the cooked potatoes and the red currant sauce.

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