High Fructose Corn Syrup Free Gluten Free Mushroom & Goat Cheese Tartlets

Total time1 hr 25 min

Prep time30 min

Cook time35 min

High Fructose Corn Syrup Free Gluten Free Mushroom & Goat Cheese Tartlets

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Ingredients

6 servings

For the crust

1 cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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