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Impress Your Holiday Guests With These Mini Mushroom Tarts
Prep Time: 20 minutes | Total Time: 50 Minutes
Katherine Knowlton
By Katherine Knowlton
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Turn gluten free pizza crust mix into mini flaky tart shells! These mushroom and caramelized onion tarts with freshly grated pecorino cheese make a great appetizer for any occasion.

Mini Mushroom + Caramelized Onion Tarts
(recipe name)
Serves
12 mini tarts
Prep Time
20 minutes
Cook Time
50 Minutes
Ingredients

Ingredients:

For the Mini Tarts:

For the Filling:

Instructions
  1. For the Mini Tart Crusts: Preheat oven to 400 F.
  2. In the bowl of a stand mixer or food processor, add the gluten free pizza crust mix and almond meal. Pulse/mix for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flours and is the size of peas.
  3. Beat together egg and ice water in a small bowl. Add to flour mixture and pulse/mix until the dough just comes together. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
  4. Transfer the dough to a well-floured surface and form into a disc with your hands.
  5. Lightly flour the dough and a rolling pin; gently roll your dough into a circle, about ¼ inch thick, adding more flour if the dough sticks. Using a round, 3 ¼ inch cookie cutter (or a pint glass), cut out 12 mini circles. Use a spatula to carefully transfer the cut outs, one at a time, to your muffin tins. Carefully press down the dough to fit the shape of the muffin tin. Place the mini tarts in the refrigerator for 10 minutes to let set.
  6. Bake the tarts for 15-20 minutes until the crust is light golden brown. Remove from oven and let cool slightly before adding filling.
  7. For the filling: 1. Heat 1 tablespoon Brandless olive oil over medium-high heat. Add sliced onions; season with salt, and cook, stirring occasionally until softened and golden, 8 to 10 minutes. Add balsamic vinegar and cook until the liquid is evaporated and absorbed into the onions, about 1 to 2 minutes. Remove from heat and set aside.
  8. Add remaining 2 tablespoons olive oil to pan. Add mushrooms, ground thyme, garlic salt, black pepper, and a pinch of chili flakes. Add a few sprigs of fresh thyme and sage. Sauté until golden, about 5 minutes. Remove fresh thyme from mixture; season to taste.
  9. Add a few caramelized onions to the bottom of each tart shell. Top with ~1 tablespoon mushroom mixture. Garnish with freshly grated pecorino cheese and fresh thyme. Serve and enjoy!
😋 From the Tasty Kitchen of Katherine Knowlton
brandless.com | @brandlesslife | #brandlesslife

Note: *Brandless almond meal- Add 1 package of Brandless raw almonds to the bowl of a food processor. Pulse until finely ground and almonds have reached a flour-like consistency, 1 to 2 minutes.

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