Gluten Free Mushroom and Cranberry Tarts

Name: Gluten Free Mushroom and Cranberry Tarts
Total time: 1 h 40 min
Yield: 12
Ingredients: 2.5 cups Buckwheat flour; 0.5 cup butter (diced); 0.75 cup Pine nuts; 1 egg; 2 Tbsps water; 0.5 tsp salt; 0.5 tsp freshly ground Black pepper; 2 Tbsps butter; 2 shallots (finely chopped); 14 ozs Mushrooms (chopped); 2 cloves garlic cloves (crushed); 1 Tbsp freshly chopped thyme; 0.75 cup finely grated Parmesan; 3 eggs (beaten); 0.667 cup thick, plain Yogurt; Cranberry; gluten-free Cranberry sauce; thyme

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 1 hr 40 min.

Ready in

Ingredients

for

tartlets

For the pastry: 2 ½ cups Buckwheat flour; ½ cup butter (diced); ¾ cup Pine nuts; 1 egg; 2 Tbsps water; ½ tsp salt; ½ tsp freshly ground Black pepper

For the filling: 2 Tbsps butter; 2 shallots (finely chopped); 14 ozs Mushrooms (chopped); 2 cloves garlic cloves (crushed); 1 Tbsp freshly chopped thyme; ¾ cup finely grated Parmesan; 3 eggs (beaten); ⅔ cup thick, plain Yogurt

To garnish: Cranberry; gluten-free Cranberry sauce; thyme

How healthy are the main ingredients?

Mushroom Yogurt Pine nuts Parmesan garlic clove thyme

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Preparation steps

For the pastry: put all the ingredients into a blender or food processor and blend until the mixture resembles coarse breadcrumbs. Knead lightly into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 10-12 deep tart or bun tins.

Roll out the dough between 2 sheets of non-stick baking paper, about 1cm|1/2" thick. Cut out 10-12 rounds to fit the tins. The pastry is quite delicate - pinch it together if it tears.

Cover the pastry cases with baking paper and fill with dried beans or baking beans. Bake for 8-10 minutes, until just golden. Remove the beans and baking paper and bake for a further 4 minutes. Remove and set aside to cool.

Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.

Heat the butter in a frying pan and cook the shallots for about 2 minutes until soft. Add the mushrooms and cook for 5-6 minutes until reduced in volume by half.

Add the garlic and thyme and cook for a further 1 minute. Season well with salt and pepper.

Whisk together the cheese, eggs and yoghurt.

Stir in the mushroom mixture and season to taste with salt and pepper.

10.

Divide between the pastry cases and bake for 20-25 minutes until the pastry is golden and the filling is just set. Remove from oven and cool for 10 minutes before serving.

11.

Spoon a little cranberry sauce on each tartlet and top with a few cranberries. Garnish with thyme