Indulge in the delight of this gluten-free tart with mushrooms recipe, featuring a delectable vegan mushroom and veggie filling nestled within a crispy crust, perfect for both savory tarts and pizza creations!
Embracing my mom’s recent discovery of gluten sensitivity, I’ve embarked on a journey to explore the nuances of a gluten-free lifestyle.
Transitioning away from gluten-laden fare has brought about a newfound culinary adventure at home, where gluten-free alternatives have seamlessly replaced traditional favorites. Yet, navigating dining options outside presents its challenges, with salads often serving as the default choice. Nonetheless, with determination and creativity, I’m optimistic about finding solutions to enjoy dining out to the fullest.
Today, I present this delightful gluten-free tart featuring a versatile crust recipe, ready to accommodate an array of fillings, just like its vegetarian counterpart. Remember the ingenious GF breadcrumbs trick for an added touch of magic! If you’re navigating the world of gluten intolerance, I invite you to share your insights and experiences in the comments below. Let’s embark on this journey together!
Tips for creating the best gluten-free doughs
- Use High-Quality Gluten-Free Flour Blends: Invest in reputable gluten-free flour blends that mimic the texture and consistency of wheat flour for optimal results. I recommend Schar.
- Add Binders: Incorporate binding agents like xanthan gum or psyllium husk powder to improve the elasticity and structure of gluten-free doughs.
- Hydrate Properly: Ensure proper hydration of the dough by gradually adding liquids and adjusting consistency as needed to achieve the desired texture.
- Let It Rest: Allow gluten-free doughs to rest before shaping or rolling to relax the ingredients and enhance elasticity.
- Include Eggs or Egg Replacers: Eggs provide moisture and structure to gluten-free doughs, while egg replacers like flaxseed meal or aquafaba offer similar benefits for vegan options.
- Experiment with Alternative Ingredients: Explore alternative flours such as almond flour, coconut flour, or chickpea flour to add depth of flavor and texture to gluten-free doughs.
- Mind the Temperature: Pay attention to the temperature of ingredients and work in a cool environment to prevent the dough from becoming too sticky or difficult to handle.
- Opt for High-Protein Additions: Incorporate high-protein ingredients like Greek yogurt, cottage cheese, or protein powders to enhance the nutritional profile and structure of gluten-free doughs.
- Use Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice can help activate baking powder or baking soda, aiding in leavening and improving the texture of gluten-free baked goods.
- Practice Patience: Gluten-free doughs may require more delicate handling and patience, so take your time and adjust techniques as needed to achieve the best results.
Looking for other savory tart recipes? Try my Tomato Tart with Puff Pastry (Mediterranean Flavors), Mushroom Blue Cheese Tart, Zucchini and Asparagus Tart or Spring Ricotta Tart with Edible Weeds.
Gluten-Free Tart with Mushrooms and Veggies
Ingredients
Gluten-Free Crust:
- 250 g gluten-free flour mix I used Dr. Schar B flour mix
- 1 cup warm water
- 4 g dry yeast
- ½ tsp salt
- 2 Tbsp gluten-free breadcrumbs the secret ingredient for a perfect crunchy crust!
Filling:
- 200 g button mushrooms sliced
- 1 onion julienne cut
- 4 Tbsps black olives sliced
- 1 red bell pepper sliced
- 50 g smoked tofu cubed
- 4 Tbsps tomato paste
- 1 tsp oregano
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
Crust:
- Add gluten-free flour mix, salt and dry yeast in the food processor. Set it on the lowest speed and slowly pour in warm water.
- Take the dough out of the food processor. Put it in a bowl and cover with a clean towel. Leave it at room temperature for 45-60 minutes, until it doubles its volume.
- Grease the tart form with some olive oil. Sprinkle it with breadcrumbs. Put the dough in the tart form. Spread it evenly using your hands (about 1 cm thick). The dough will be very sticky, don’t worry, it’s ok.
- Spread the tomato paste + oregano mix on the base of the tart.
- Add the filling.
- Decorate the tart with red bell pepper slices, smoked tofu cubes and black olives.
- Let it cook for 20 minutes at 200C.
Filling:
- Heat some olive oil in a large pan. Saute julienned onion. Add sliced mushrooms, salt and pepper.
- Cook for 10 minutes, then remove from heat.
- Add filling over the dough in the tart form, and proceed as mentioned above.
Nutrition
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Elli
Monday 22nd of April 2024
Thank you! So easy!