Gluten-Free Tart with Mushrooms and Veggies
This gluten-free tart layers a crispy yeasted crust with a savory vegan filling of sauteed mushrooms, onion, smoked tofu, olives and red bell pepper over a herby tomato base. It doubles beautifully as a rustic gluten-free pizza.
Ingredients
Gluten-Free Crust:
- 250 g gluten-free flour mix I used Dr. Schar B flour mix
- 1 cup water warm
- 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 Tbsp black olives sliced
- 1 red bell pepper sliced
- 50 g smoked tofu cubed
- 4 Tbsp tomato paste
- 1 tsp oregano
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
Crust:
- Add the gluten-free flour mix, salt and dry yeast to the food processor. Set it on the lowest speed and slowly pour in the 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 in volume.
- Grease the tart form with a little olive oil and sprinkle it with breadcrumbs. Press the dough into the form, spreading it evenly with your hands (about 1 cm thick). The dough will be very sticky — don't worry, that's normal.
- Spread the tomato paste and oregano mix over the base of the tart.
- Add the mushroom-onion filling (prepared in the next section).
- Decorate the tart with red bell pepper slices, smoked tofu cubes and black olives.
- Bake for 20 minutes at 200C.
Filling:
- Heat some olive oil in a large pan and saute the julienned onion. Add the sliced mushrooms with salt and pepper.
- Cook for 10 minutes, then remove from heat.
- Prepare this mushroom-onion filling before assembling the tart, then spread it over the tomato-paste base as described above.
Notes
Store leftovers covered in the fridge for up to 3 days and reheat in the oven to keep the crust crisp. Let the dough proof in a warm, draft-free spot for the best rise.