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–+ servings
Gluten-Free Tart with Mushrooms Recipe Tarta fara gluten cu ciuperci vegan

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!
Prep Time 1 hour
Cook Time 30 minutes
Resting time 1 hour
Total Time 2 hours 30 minutes
Choose Serving Size 6

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.