Gluten-Free Tart with Mushrooms and Veggies
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!
This gluten-free tart with mushrooms and veggies is a soft yeasted gluten-free crust spread with oregano-spiked tomato paste, then topped with sauteed button mushrooms and onion, red bell pepper, black olives and cubes of smoked tofu, and baked at 200C until the edges turn crisp. It is fully vegan, uses one simple gluten-free flour mix, and doubles as the base for a loaded veggie pizza.
A gluten-free tart born from a family change
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 a whole new culinary adventure at home, where gluten-free alternatives have seamlessly replaced traditional favorites. Dining out is trickier, with salads often serving as the default choice, but with determination and creativity, I’m optimistic about finding solutions to enjoy it 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. It has become one of my go-to answers when I want something warm and satisfying that everyone at the table can eat.
What goes into this mushroom and veggie tart
The beauty of this recipe is how few, and how ordinary, the ingredients are. Here is what each one brings to the tart:
- Gluten-free flour mix forms the crust. I used a Dr. Schar B flour mix, but any all-purpose gluten-free blend that includes a binder works.
- Dry yeast and warm water give the dough its lift, so the base bakes up soft inside rather than dense.
- Gluten-free breadcrumbs are the secret ingredient here. Sprinkled into the greased form, they create that crunchy bottom crust gluten-free doughs often lack.
- Button mushrooms and onion are sauteed first, which deepens their flavor and drives off excess water before they go on the tart.
- Red bell pepper, black olives and smoked tofu layer on color, brininess and a gentle smoky, savory note that stands in for the richness you would usually get from cheese.
- Tomato paste and oregano spread across the base act as the sauce, tying the whole thing together.
How to get a crisp gluten-free crust
Gluten-free dough behaves differently from wheat dough, so a few small habits make the difference between a soggy base and a crust with real bite:
- Let it proof properly. Give the dough 45 to 60 minutes at room temperature, until it doubles in volume. That rest is what keeps the baked crust light.
- Do not fear the stickiness. This dough is very sticky and that is completely normal. Spread it into the form with your hands, aiming for about 1 cm thick.
- Grease, then dust with breadcrumbs. Oil the tart form and scatter breadcrumbs before the dough goes in. This is the step that gives you the crunchy bottom.
- Cook the mushrooms first. Sauteing the onion and mushrooms for about 10 minutes releases their moisture in the pan instead of onto your crust.
- Bake hot. A hot 200C oven for around 20 minutes sets the crust and lightly chars the pepper and tofu on top.
Turn the same crust into a pizza
Because this base is essentially a yeasted flatbread, it slides easily from tart to pizza. Spread the tomato paste and oregano as usual, then treat it like a pizza and pile on whatever you have: extra mushrooms, more peppers, a handful of olives, or a scatter of your favorite vegan cheese. The filling here is a template, not a rule, so swap the vegetables for what is in season or already in your fridge.
Serving ideas and more tarts to try
Cut into wedges, this tart is a full meal with nothing more than a green salad alongside. It also travels well, so it earns a spot in a lunchbox or on a picnic blanket. If tarts have become your thing too, browse the full collection of savory tart recipes, then try my Tomato Tart with Puff Pastry, the Mushroom Blue Cheese Tart, a Zucchini and Asparagus Tart or the Spring Ricotta Tart with Edible Weeds.
Storage and make-ahead
Leftover slices keep well in an airtight container in the fridge for up to three days. Reheat them in a hot oven rather than the microwave so the base crisps back up instead of going soft. You can also get a head start by making the dough and letting it proof, and by sauteing the mushroom and onion filling, an hour or two before you plan to assemble and bake.
If you’re navigating the world of gluten intolerance, I’d love to hear how this crust worked for you, so please rate the recipe and share your filling twists in the comments below.
Summarise & Save This Recipe
★ Add us as a trusted Google source
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.
Frequently Asked Questions
Yes. Every ingredient in the recipe is plant-based, including the gluten-free flour mix, smoked tofu, mushrooms and vegetables. There is no egg, dairy or honey, so the tart is fully vegan as written.
I used a Dr. Schar B flour mix, which already contains a binder. Any all-purpose gluten-free blend that includes something like xanthan or guar gum should work well for this yeasted dough.
A very sticky dough is completely normal for this recipe and nothing to worry about. Instead of adding extra flour, spread it into the greased, breadcrumb-dusted form with your hands to about 1 cm thick and let it proof until doubled.
Two steps matter most. Grease the tart form and dust it with gluten-free breadcrumbs before adding the dough for a crunchy bottom, and saute the mushrooms and onion first so they release their moisture in the pan rather than onto the crust.
Absolutely. The yeasted base doubles as a pizza crust. Spread the tomato paste and oregano, then top it with whatever vegetables, olives or vegan cheese you like and bake it the same way at 200C.
Stored in an airtight container in the fridge, leftover slices keep for up to three days. Reheat them in a hot oven rather than the microwave so the crust crisps back up.
Thank you! So easy!