Thin-Crusted Gluten-Free Savoury Tart with Foraged Mushrooms
This seasonal thin-crusted gluten-free savoury tart with foraged mushrooms is simply delicious, healthy and easy to make. Add a side salad or a vegetable soup a
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Cooking tools:
- Mixing bowl
- Kitchen scale
- Rolling pin
- Parchment paper
- Baking sheet
- Oven
- Round cutter
- Pan
- Stove
- Chef's knife
- Cutting board
- Soft brush
- Colander
- Measuring spoon
- Spatula
- Kitchen towel
- Serving platter
- Measuring cup
- Wooden spoon
- Pastry brush
- Kitchen timer
- Fine-mesh sieve
Ingredients
- 150g of buckwheat flour
- 50g of brown rice flour or other gluten-free flour of your choice
- 8cl of olive oil
- 8cl of water
- 1/2 teaspoon of salt
- 300g of small to medium size cepe mushrooms
- 200g of chanterelle mushrooms
- 50g of cooked chestnuts in pieces
- 1-2 tablespoons of goat or ewe’s milk yogurt (thick is better)
- a clove of garlic
- a pinch of nutmeg
- 1 heaped tablespoon of chopped parsley
- a medley of chopped bitter leaves (treviso, mustard leaf, rocket)
- salt
- pepper
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