Gluten Free Mushroom & Goat Cheese Tartlets
These elegant little tartlets deliver everything you want from a savory pastry — a golden, buttery shell packed with deeply browned mushrooms and creamy, tangy goat cheese — without a single gram of wheat flour in sight. The crust is built from a blend of almond flour and rice flour, which together create a tender, slightly nutty shell that holds its shape beautifully through blind-baking and a second trip in the oven. Getting a proper pastry crust to work without gluten can feel like a gamble, but the cold butter and egg method here produces a dough that presses cleanly into the pan and bakes up with genuinely satisfying crunch at the edges. The filling is a proper savory custard — eggs whisked with heavy cream, layered over mushrooms cooked down until golden and almost meaty, then finished with crumbled goat cheese that melts into every bite. Fresh thyme, shallots, and garlic do the heavy lifting on flavor, so the result tastes far more impressive than the ingredient list suggests. They come out of the oven looking like something from a bistro appetizer menu, and the recipe makes six generous servings, so there's plenty to go around for a dinner party starter or a weekend brunch spread. A scatter of fresh chives right before serving adds a little color and a mild oniony brightness that ties everything together.
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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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