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 and it makes a perfectly healthy meal. For those who like savoury breakfasts, it makes a wonderful addition to an eggs breakfast or can even be eaten on its own.

Serves 6

What You Need

For the tart crust

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

For the topping

Any single type of or a medley of foraged or wild harvested mushrooms can be used here (as well as store-bought if nothing else is available). This recipe uses a mix of cèpes and chanterelle mushrooms.

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 and pepper to taste

Make it!

Mix the 2 flours and the salt in a medium bowl. Add the olive oil to the flour mix as you slowly knead the mix. Once it is kneaded thoroughly, make into a ball and let it sit 30 minutes in a cool place.

Roll out the dough into a circle between two large greaseproof paper sheets. When about a half-centimetre thick take the top paper off and transfer the bottom part with the dough onto a flat baking sheet. If you decide to make six individual round crusts, simply cut out the dough into  6 round shapes, and transfer them onto the baking sheet covered with greaseproof paper.

Pre-cook the tart bottom(s) for 10 minuits at 180°. Set aside while you make the mushroom mix.

For the mushroom mix

Delicately clean the cèpe mushrooms to take off excess dirt with a soft brush or by gently scraping them with a sharp knife. Do not soak in water but you can quickly rinse them if necessary. Take the mushroom cap off from the stem.

To clean the chanterelles, cut the larger ones lengthwise in two and brush off any dirt or bugs stuck between the cap and stem. If they are really too dirty, you can soak them quickly in some water with a little apple cidre vinegar.

Chop all the mushrooms roughly. Peel and chop the garlic and the parsley. Set aside.

Heat up the oil in a pan and saute the mushrooms. Season them with salt, pepper and the nutmeg. Once the mushrooms start to give off water and brown slightly, add the chestnuts, chopped garlic and parsley. Then add 1-2 tablespoons of goat or ewe’s milk yogurt, mix well and continue to cook for a couple of minutes until the sauce thickens slightly. For a dairy-free option, you can use oat or almond cooking cream instead. Take off the fire and set aside.

Take your pre-baked tarts out and dress them with the mushroom mixture. Bake in the oven 10 minutes at 160°.  Serve with some chopped bitter leaves on top or as a side salad and a trickle of fresh olive oil.



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