Mushroom tart

Mushroom tart


  1. almond flour 80 g
  2. coconut flour 30 g
  3. sesame 25 g
  4. psyllium 7 g
  5. baking powder 2 tsp
  6. salt to taste
  7. olive oil 2 tbsp
  8. water 50 ml
  9. eggs 3 pieces
  10. ghee 1 tsp
  11. dry thyme 1 tsp
  12. cream 20% 200 ml
  13. Parmesan 140 g
  14. champignons 250 g
  • Main ingredientsMushrooms, Cheese, Cream, Shortcrust pastry
  • Serving 4 servings


We make shortcrust pastry without cereals: mix the dry ingredients - almond and coconut flour, sesame, psyllium, baking powder and salt. Add olive oil, 1 egg and salt. Knead the dough, leave.

Cooking mushroom stuffing for tart. We cut the champignons, quickly fry them in ghee, remove from heat. Sprinkle with dry thyme and salt. Cool the mushrooms.

For cheese filling, beat 2 eggs and cream, add grated parmesan and mix everything. Add fried mushrooms to the fill.

We distribute the dough in shape (I have a shape with a diameter of 18 cm) and put in the oven for 10 minutes (180C).

Pour the cheese-mushroom mixture onto the dough and bake the tart until ready for another 25 minutes.