Mushroom Tart with Brown Rice, Quinoa, and Buckwheat Crust

by Jen on May 1, 2012

I have recently started introducing gluten-free dishes to my family, not because it’s medically indicated (for that, I am thankful), but because I think going gluten-free – even occasionally – has its benefits.

This interest in gluten-free diet was spurred on by my younger brother who was diagnosed with Autism Spectrum Disorder (Asperger Syndrome and Pervasive Developmental Disorder) at a young age. At that time, “gluten-free” was a phrase that’s not yet widely known by the public and the medical field. However, many studies, including ones that were conducted by Autism Research Institute and by Dr. Paul Whiteley of ESPA Research, suggest that dietary intervention may have positive effects on those diagnosed with Autism Spectrum Disorder. Very interesting!

While a change in diet for my brother may not have been the answer to all his problems, it seemingly helped improve his mood and relieve his eczema. So, I thought that there’s really no harm in incorporating gluten-free foods to my kids’ diet. And anyway, I am very much drawn to using different kinds of flours for baking and learning (by taste) the texture and depth of flavour each of them imparts.

This savoury tart uses a crust made with brown rice, quinoa, and buckwheat flours (note that buckwheat is actually wheat-free!). Yes it’s true, flours other than wheat takes a bit of getting used to, taste-wise and technique-wise. Granted, gluten-free baking lacks the the flakiness and tenderness of wheat-based goodies, but it more than makes up for it in its complex earthiness and richness (especially in nutrients).

The recipe for the tart shell was taken from Béatrice Peltre’s La Tartine Gourmande cookbook.

As for the filling, I was jonesing for something hearty, so I thought, “mushrooms!” right away. The mixed mushrooms (white, cremini, shiitake, oyster, chanterelle) were simply paired with two different kinds of artisanal soft cheeses from Quebec, Canada: La Sauvagine by de Portneuf and Le Riopelle de l’Isle by Fromagerie Ile-aux-Grues. Both are just like Brie, so they can easily be substituted. Just mushrooms, cheese, and the savoury tart shell, et voilà, a gluten-free lunch!


5.0 from 4 reviews
Mushroom Tart with Brown Rice, Quinoa, and Buckwheat Crust
Recipe Type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe makes two 6½-inch tartlets or one 12-inch tart. Gluten-free tart crust recipe taken from Béatrice Peltre's La Tartine Gourmande cookbook. Published by Roost Books, 2011.
Ingredients
  • ~~For the tart crust~~
  • ½ cup (90 g) brown rice flour
  • ⅓ cup (50 g) buckwheat flour
  • ⅓ cup (40 g) quinoa flour
  • 1½ teaspoons xanthan gum
  • ½ teaspoon sea salt
  • 6 tablespoons (85 g) unsalted butter, chilled and diced
  • 1 large egg
  • 3 tablespoons cold water
  • ~~For the filling~~
  • 1 shallot, finely minced
  • 2 cups mixed mushrooms (white, cremini, chanterelle, oyster, shiitake), sliced
  • splash of white wine, stock, or water (optional)
  • salt and pepper to season
  • 1 cup (225 g) soft, creamy cheese (Brie, Riopelle, etc.)
  • herbs or micro greens for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flours, xanthan gum, and sea salt.
  3. Add the butter and beat on medium speed until crumbles forms.
  4. Add egg and continue to beat until incorporated.
  5. Gradually add the water while beating until the dough detaches from the bowl and forms a ball. Scrapes down the sides, if needed.
  6. If using tartlet moulds, divide the dough accordingly (one for each tartlet) and wrap in plastic. Refrigerate for a minimum of 1 hour up to 24 hours before using. When ready to use, take out of the fridge at least 30 minutes before using.
  7. Place the dough on a lightly floured (use gluten-free flour) surface and roll to the size of the tartlet pans, but about 1 or 1-1/2 inch larger.
  8. Using your rolling pin, or gently with your hand, transfer the dough to the mould or pan.
  9. Pat dough in place, trim the overhang, prick the base with a fork, and blind bake crust in a preheated 350F oven for 10 - 15 minutes. Let cool.
  10. Meanwhile, sauté your shallots in extra virgin olive oil, until the juices are released, about 1 minute.
  11. Add the mushrooms, season with salt and pepper, and cook for another 5 minutes, or just until tender. You can add a splash of white wine, stock, or water if you feel that the pan is too dry. Let cool.
  12. When tart crust and filling are no longer hot, assemble them by dividing the filling amongst the moulds and topping with the cheese(s) of your choice.
  13. Place tarts on a baking sheet and bake in a 350F oven for 10 minutes, or until cheese is melted and bubbly. Garnish with herbs or micro greens.
  14. Serve immediately.
Notes
For the flours, I prefer to use organic. Bob's Red Mill has beautiful flours that you can buy in specialty stores or online.

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{ 18 comments… read them below or add one }

Jean (Lemons and Anchovies) May 1, 2012 at 12:13 pm

Jen, I have been considering the same thing about gluten-free dishes. I was actually reading about it this weekend. If I can create dishes as beautiful as this, I think having a GF diet part time would be welcome in my home.

I always love the whimsical quality of your pictures. Always a delight to look at. :)

Reply

Sandra's Easy Cooking May 1, 2012 at 12:24 pm

I heard about the diet change with autistic children, but thanks for sharing it with us today. I used buckwheat flours before, and I actually like it..however my family not so much. I absolutely love your tart..totally drooling over here especially after I saw that last photo..:)))

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Nami | Just One Cookbook May 1, 2012 at 2:54 pm

Thanks Jen for inspiring us with gluten-free dishes. After I started visiting food blogs I learned a lot about gluten-free recipes. Luckily I don’t have to change our diet to only gluten-free, but still there are a lot of benefit being gluten-free, even partially, just like how you said. The crust looks amazing! Love the mushrooms, onion (shallots), cheese are one of my favorite combination. :-)

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Rowena @ Apron and Sneakers May 1, 2012 at 3:42 pm

Rarely does a food picture make me want to grab it from the screen. Your tarts just made me do that! That’s really a marvelous looking tart. I never saw the connection with autism and gluten free diet before. Thanks for the enlightenment.

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Laura (Tutti Dolci) May 1, 2012 at 3:42 pm

I love that you tackled a gluten-free crust for this tart. I haven’t done much gluten-free baking, but I’m definitely intrigued and I’d like to have a few recipes that I feel comfortable making when I’m entertaining friends who eat gluten-free. Your tart looks like the perfect place to start – mushrooms with shallots and cheese are always a win!

Reply

Erin @ Dinners, Dishes, and Desserts May 1, 2012 at 3:53 pm

I love mushrooms, this tart sounds delicious! I like the idea of testing out different flours, I should really do that more.

Reply

Maia May 1, 2012 at 5:37 pm

This looks heavenly! I’m going to try it. I’m a sucker for a mushroom tart.

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Jennifer (Delicieux) May 1, 2012 at 6:30 pm

What a gorgeous tart! Gluten free or not it looks delicious, and I love the sound of the crust, it must taste fantastic with all of that combination of flavours.

While we don’t have to eat gluten free, like you, I sometimes like adding gluten free food to our diet to give our bodies a bit of a break. It can’t be a bad thing right, especially when there are delicious options like your tart :D Gorgeous photos too!

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Lisa (AuthenticSuburbanGourmet) May 1, 2012 at 10:05 pm

What a stunning tart and it is healthy for you – what a terrific bonus. I have not done much cooking with gluten free, but always open to trying new things. Beautiful photos! I have a good friend whose daughter is autistic and will have to share your recipe with her. :-)

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Tina Ong (@PhenomenalMama) May 1, 2012 at 11:43 pm

Great minds think alike! :) I have been thinking along the same line since my kids all suffer from eczema, I figured going gluten free from time to time will have some benefit – no matter how little.

I will be making this soon!

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Andi May 2, 2012 at 8:52 am

Ahhh that looks SO good!!!!!

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TastefullyJulie May 3, 2012 at 6:19 am

Oh I am drooling. this tart looks like heaven on earth! My family hates fungus so I’ll have to find someone else to make it for!

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amy @ fearless homemaker May 3, 2012 at 7:09 am

wow, this sounds wonderful! i love mushrooms, so this looks perfect to me. very interesting about utilizing a gluten-free diet for autism spectrum disorders, by the way. i’ve heard a bit about that – so interesting.

Reply

Valerie May 3, 2012 at 9:24 am

What gorgeous photos! (I’m absolutely in love with that tree stump board.)
If all gluten-free food looked this scrumptious, everyone would be tossing out their white flour. :D

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Maureen @ Orgasmic Chef May 3, 2012 at 5:25 pm

This tart is so droolworthy I can’t stand it. Your photos are amazing! I had to pin one :)

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joey May 4, 2012 at 4:10 am

This is just gorgeous! Those photos of cheesy mushrooms are making me drool! I have also been wanting to experiment with other flours…and I love Bea’s blog too :)

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Yoyi (enjoywithjoy) May 5, 2012 at 9:43 am

Everything looks delicious…you got me with cheesy mushrooms! I guess you can say this is guilt free dish :-)

Reply

Marketman May 6, 2012 at 1:09 am

What a beautiful blog! Such stunning photos and delicious looking food! How you do all of this with three young ones at home is a miracle! :)

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