Gluten Free Mushroom & Goat Cheese Tartlets
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Learn more →Ingredients
6 servings
For the crust
- 1 cup almond flour
- ½ cup rice flour
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cubed
- 1 large egg, cold
For the filling
- 2 tbsp olive oil
- 12 oz mixed mushrooms (cremini, shiitake, or oyster), thinly sliced
- 2 shallots, finely minced
- 2 cloves garlic, finely minced
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- ¼ tsp salt
- 2 large eggs
- ⅓ cup heavy cream
- 4 oz goat cheese, crumbled
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Combine the almond flour, rice flour, and salt in a food processor and pulse twice to mix. Add the cold cubed butter and pulse 8–10 times until the mixture resembles coarse, pea-sized crumbs. Add the cold egg and pulse just until the dough comes together into a shaggy ball. Turn the dough out, press it into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin or twelve 3-inch tartlet pans.
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