Small Mushroom Tartlets with Mozzarella

Ingredients

• 175 g gluten-free flour
• 50 g grated Parmesan
• 0.5 tsp Salt
• 1 egg
• 120 g margarine
• legumes (for blind baking)
• butter (for the cups)
• flour (for the cups)
• 500 g mixed mushrooms (preferably forest mushrooms)
• 2 red onions
• 1 Garlic clove
• 2 tbsp margarine
• Salt
• Pepper
• nutmeg
• 1 tsp Cornstarch
• 1 tbsp balsamic cream
• 50 ml dry red wine
• 100 g grated Gouda

Instructions

1. 1.

   Knead flour, cheese, salt, egg and margarine into a shortcrust dough, wrap in foil and chill for 30 minutes. In the meantime clean the mushrooms and slice them. Peel and chop the onions and garlic. Preheat the oven to 200°C (400°F) with upper and lower heat. On a lightly floured surface roll out the dough and line eight greased and floured (oven-safe) cups or half-round molds with it.

2. 2.

   Fill the cups up to the top edge with legumes and blind bake the dough pieces for 12-15 minutes in the preheated oven. Sauté the onions and garlic in margarine, add the mushrooms and cook together. Season with salt, pepper and nutmeg, sprinkle with cornstarch and pour in wine. Bring to a boil once, then taste with balsamic cream and set aside.

3. 3.

   Remove the tartlets from the oven and raise the temperature to 220°C (430°F). Remove the legumes from the tartlets and fill them with the mushroom mixture. Sprinkle with cheese and bake until the cheese melts. Serve immediately.