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Beet pizza

Wild Mushroom and Matcha Beetroot Rustic Tarts

These rustic and elegant tarts are made with a beetroot crust and a wild mushroom, cheese and matcha filling.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Course Appetizer, Brunch, Side
Cuisine American, healthy
Servings 6 large 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

Tips: 
  • 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.   
Keyword beet, beet crust, beetroot, elegant, marscapone cheese, muffin tin, muffin tin tart, mushroom tart, party food, provolone cheese, Rustic, tart, tartlet, wild mushroom, wild mushroom filling
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