I have been skipping rice for tarts lately...I have this sudden craze for pies, tarts and quiches. I will make the dough a day so that I can have tarts or pie for my dinner. When I saw this recipe on Shannon's blog - Just as delish or better, I knew straight away what I want for dinner LOL! Well, I love mushrooms especially the white and brown ones and what more a gluten-free crust ! So healthy a dinner for me and supper for Wild Boar. When I first heard of gluten-free cake, gluten-free bread and other gluten-free bakes....I was like ...not interested and I thought, well, it will taste good but after trying this gluten-free oat crust....I have to retract my statement ! It is in fact yummy....crunchy and has a oat-y fragrant . I know not many people likes oat but for me I do love it! Not only it is fibre packed but it has a very nice crunch. Topped with the flavorful sauteed mushrooms and egg mixture...it resembled a mini quiche in fact. Thumbs up for this mushroom tartlet !
You can whip this up in just under an hour. This mushroom tartlets are great as appetizer , light lunch or like I had it for my dinner when I want something simple and light. Love the fillings which is not rich unlike the quiche . The baking time is just 10 minutes before adding the fillings and 10 minutes after. It is best to serve them warm, the crust does become soft after a while. Shannon suggested that we can make them in bigger batches, freeze them and pop them into the oven before eating.
Gluten-free crusts do not have the same texture as regular doughs , so you can't roll them . You have to press them into the muffin tray or tart molds. For the oats flour , I grind my regular oatmeal ( not instant oats ) in a food processor until it becomes fine flour, mix with olive oil and press them into my tartlet mold. It is easy and doesn't take up much time. Oat flour doesn't make a flaky crust, but crunchy .
I used three types of fresh mushrooms for the filling - the white and brown button mushrooms and fresh shiitake and instead of dried basil, I used dried mixed herbs and fresh chives which I still have some left in the fridge after making the corn popovers. I added chopped chilli for some hotness :)
Mushroom Tartlet With Oat Crust - adapted from JustAsDelish or even better
1 cup oats
2 1/2 tsp olive oil ( or any other oil)
2 tbsp of cold water
1/2 tsp of salt
Filling ( it's more than what you need for the tart)
50 g fresh mushroom - diced
1 medium tomato - diced
5 tbsp of mozarella cheese , or cheese of choice
1 tbsp olive oil
1 egg beaten
2 tbsp of milk
salt and pepper to taste
1. Grind the oats in the food processor until it becomes fine flour. Add in olive oil, water and salt and mix well until the dough isn't dry anymore.
2. Take 2 tsps of dough in your hand and press them into the muffin tray with your fingers to fit to make a tartlet shell. Continue with the rest of the dough.
3. Bake for 10 minutes at 350F or 175C.
1. While the crust is baking, dice the mushrooms and tomato
2. Heat up pan with olive oil on medium heat, saute mushrooms and tomato for 2 minutes. Add dried basil, salt and pepper to taste. Set aside.
3. Add milk to beaten egg, and whisk until well mixed.
4. When the crust is ready, take out the muffin tray. Fill the tarts with sauteed mushrooms, grated cheese and egg mixture.
5. Bake for another 10 minutes at 350F /175C. Serve warm.
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