This wild mushroom and matcha beetroot rustic tarts recipe is a fantastic and visually appealing large tart that you can present as an appetizer, a brunch menu item or an afternoon tea bite. The large tarts are crunchy on the outside and light and fluffy on the inside. And their striking colors are attributed to the super foods of beet and matcha!
How Do You Make The Beet Pizza Crust?
This is technically a beet pizza crust recipe, although we use the crust in a muffin tin to form the rustic tarts. The crust is comprised of blended roasted beets, eggs, almond flour and whole wheat all purpose flour (among other items). When combined, a vivid dark pinkish/red dough, similar to pizza dough, forms. This dough is kneaded for 5 minutes, and can then be used as the base for a pizza, or in this case, can be rolled out and placed in muffin tins!
How TO Make The Rustic Tarts Filling:
The tarts are filled with a wild mushroom mixture, comprised of a variety of cheeses, mushrooms and 2 eggs. The ingredients are whisked together, and matcha powder is added. The consistency once baked will be that similar to a quiche, despite there only being 2 eggs used. You can use any variety of mushroom that you have available to you. In this instance, I used baby bellas, shiitakes and a few chanterelles.
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The Benefits Of Matcha Powder:
There is also matcha powder, finely ground green tea leaves, that is added to the mushroom mixture. This is done for the added health benefits, as matcha is rich in antioxidants which can protect against heart disease, regulate blood sugar and can help boost your metabolism. This also adds a a slightly bitter flavor which helps bring out the rustic nature of this dish. If you do not have matcha, do not fret! This recipe is COMPLETELY do-able without the fine green powdered tea. You can also add any ‘super greens’ powder, berry powder or even beetroot powder to change the color of the filling! You can also make individual tarts different colors by adding the powder to smaller portions of filling! Just adjust the amount of powder accordingly for this matcha powder recipe!
How Big Are These Tarts?
In this recipe, I used large muffin tins, however, it is absolutely acceptable to use mini muffin tins! You would gather many tiny beautiful tartlets that would be perfect as an appetizer for a dinner party! Just adjust the cooking time accordingly.
If you are in need of a food processor, I really like Cuisine Art! Check out this: Cuisinart Elemental 8-Cup Food Processor:
Serve this dish with a similar wicker basket! KOUBOO La Jolla Rattan Round Serving Tray
When To Serve Wild Mushroom And Matcha Beetroot Tarts:
These majestic tarts are absolutely perfect as a savory brunch recipe. You can make them ahead of time, so you can enjoy your brunch and not be slaving over the stove! Plus, your guests will DEFINITELY love them! This can also be an elegant Christmas appetizer, because of the red and green colors! Serve them at your next Christmas dinner party, or make them ahead of time for a holiday party!
Wild Mushroom and Matcha Beetroot Rustic Tarts
Equipment
- Food processor or blender
- muffin tin
Ingredients
Ingredients For Beetroot Crust
- 7 small/medium beets, stems removed, peeled and quartered
- 1 egg
- 1 tbsp coconut oil
- 1/2 cup almond flour
- 1 cup whole wheat all purpose flour
- 2 tbsp baking powder
- 2 cloves garlic, peeled and minced
- 1 tsp fresh thyme, stems removed and minced
- 1/2 tsp salt
Mushroom And Matcha Filling
- 1 tbsp coconut oil (or olive oil)
- 1 tbsp unsalted butter
- 2 medium shallots, peeled and minced
- 1 clove garlic
- 1/2 pound baby bella mushrooms (8 ounces)
- 1/2 pound shiitake mushrooms
- handful of chanterelle mushrooms (can skip if you can't find them)
- 1/4 tsp salt
- 1/4 cup mascarpone cheese at room temperature
- 1/2 cup fontina or provolone cheese, shredded
- 1/4 cup parmesan cheese
- 1/4 cup milk
- 2 eggs
- 1 tsp fresh thyme, stems removed and minced
- 2 tsp green tea matcha powder (can skip if you don't have)
Instructions
Instructions For Wild Mushroom and Matcha Beetroot Tart
- Pre-heat oven to 400 degrees
- Place tin foil over a baking sheet, and spray with cooking spray. Place quartered and peeled beets on foil lined baking sheet and roast until tender, about 40 minutes. Cool to room temperature.
- While beets are roasting, start making the filling: Heat a very large saute pan over medium heat. Add 1 tbsp coconut or olive oil and 2 tbsp of butter to warmed pan. Add the minced shallots and cook until soft, about 1 minute.
- Increase the heat to medium/high and add the mushrooms and thyme. Cook the mushrooms for 10 minutes, stirring frequently. The mushrooms will be dry at first, and will begin to sweat after about 5 minutes. Cool to room temp.
- Once beets are done roasting, turn down the oven temperature to 350 degrees. Remove beets from the oven and place them in the fridge for about 5 minutes to cool the beets down (I just wrap them in the tin foil I baked them in). Once cooled, blend the beets in a blender with 1 egg and 1 tbsp coconut oil.
- In a separate bowl combine almond flour, whole wheat flour, baking powder, garlic, thyme and salt. Add beetroot mixture and mix together using your hands. (I recommend wearing gloves, beets stain!) Once combined, remove to a floured surface and knead for 5 minutes.
- Make a large ball out of the dough and flatten with your hand to about an inch thick. Cut the dough into 6 equal pieces. Take one of the pieces and roll the dough into a thin circle., about 3"/3". Spray the muffin tin with non-stick cooking spray, and work the dough inside one of the muffin tin inserts to form the crust.
- Now, make the mushroom filling. Scoop the marscapone into a large bowl, and slowly whisk in the milk until smooth. If the marscapone is not room temp, don't worry, it will just take longer to whisk. Whisk in eggs, provolone and parmesan. Toss in the room temperature mushroom mixture and matcha and stir to combine.
- Scoop the mushroom and cheese mixture into each individual beet crust. I like to reserve a few mushrooms to place on top of the filling. Place the muffin tin on the oven and bake for 40-48 minutes, or until a tooth pick cleanly goes in and out of the filling.
- Let sit until cool enough to handle. You can remove each filling by placing two butter knives along the sides of the crust and carefully popping the tart out of the tin. Garnish however you like, and enjoy!
Notes
- The matcha powder is totally optional! You can also add any ‘super greens’ powder, berry powder or even beetroot powder to change the color of the filling! You can also make individual tarts different colors by adding the powder to smaller portions of filling. Just adjust the amount of powder accordingly.
- The cooking time will vary depending on your specific oven and the amount of filling you use. I find that anywhere between 40-48 minutes usually works. Anything past that and the crust begins to burn.
- The inside might feel a little wet, but it firms up after removing from the oven and sitting for a few minutes, similar to a quiche.
Did you like my ‘Wild Mushroom and Matcha Beetroot Rustic Tarts’ recipe? If so, go check out my ‘Creamy Citrus Chicken‘ recipe!
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