Mushroom Tartlet with Oat Crust (Gluten Free)
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer, Light Bite
Serves: 9-10
Ingredients
Oat Crust
  • 1 cup Oats
  • 2½ teaspoon Olive Oil (or any other oil)
  • 2 tablespoon Cold Water
  • ½ teaspoon Salt, or to taste
Filling (it's more than what you need for the tart)
  • 50g fresh Mushroom - diced
  • 1 medium Tomato - diced
  • 5 tablespoon of grated Mozarella Cheese, or cheese of choice
  • 1 tablespoon Olive Oil
  • 1 Egg - beaten
  • 2 tablespoon Milk
  • Dried Basil
  • Salt and Pepper, to taste
Instructions
Oat Crust
  1. Grind the oats in the food processor until it become fine flour. Add in olive oil, water and salt and mix well until the dough isn't dry anymore.
  2. Take 2 teaspoons of dough in you hand and press them into the muffin tray with your fingers to fit to make a tartlet shell. Continue with the rest of the dough.
  3. Bake for 10 minutes at 350F.
Filling
  1. While the crust is baking, dice the mushrooms and tomato.
  2. Heat up pan with olive oil on medium heat, saute mushrooms and tomato for 2 minutes. Add dried basil, salt and pepper to taste. Set aside.
  3. Add milk to beaten egg, and whisk until well mixed.
  4. When the crust is ready, take out the muffin tray. Fill the tarts with sauteed mushrooms, grated cheese and egg mixture.
  5. Bake for another 10 minutes at 350F. Serve warm.
Recipe by at https://justasdelish.com/?p=3108