Gluten Free Mushroom Masala Tart
Tarts are a great addition to high tea or a relaxed brunch menu. This savoury tart made with Wheafree’s missi roti flour will make a fun snack at your next party.
When you bite into the tart base you will first taste hints of spices and then the cheesy filling with mushrooms and onions. Cheese and the spice from the flour complement each other and makes this a snack packed with flavour.
Recipe
Makes: 3 regular tarts or 6 mini tarts/tartlets
Ingredients
- 225 gm Wheafree Missi Roti flour
- 50 gm cubed butter
- 6 tbsp of cold water
- 1 tbsp oil
- 1 large onion
- 100 gm chopped mushroom
- 200 gm mozzarella shredded
- A dash of black pepper
Special Equipment required :
3.5 inch tart tin or 7 inch tart tin. Alternatively you can use silicon muffin cases
Method
- Grease the tins with butter
- Place flour in a bowl and then rub the butter with your fingertips until it forms crumbs. Gradually add 1-2 tablespoons cold water until the mixture binds to form a dough. Briefly knead the dough on a lightly floured surface and then wrap in cling film and chill for 10 minutes.
- In the meanwhile, chop onions, mushrooms and grate the cheese. Heat the oil on a tawa or a frying pan and then slightly first sauté onions and then add mushroom. Once the mushrooms is slightly cooked switch off the gas.
- Pre-heat the oven at 200 degree Celsius
- Get the dough out of the fridge and the cut the dough into 6 or 3 pieces depending on which tart tin you are using. Lift the dough into the tart tins, pushing into the bases and sides. If it tears, patch it up. Prick the bases with a fork. Bake for 10 minutes or until the edges become a light golden brown.
- Mix the mozzarella and season with pepper. Divide the filling between the cases and bake for 7 minutes or just until the cheese melts and the mixture is bubbling. Remove and serve warm.
If you prefer a slight sweetness to your tart filling you can add raisins or dates. If you would like a spicy crust and a sweet filling please add any fruit and jam filling of preference.
*This recipe created by me was published in the Wheafree October Newsletter
If you are new to the gluten free lifestyle, or a Celiac or just want to know more about gluten , do check out my book.