This autumnal tart with golden chanterelles is perfect for fall evenings or as a weekend lunch. The tart is naturally gluten-free with Foodin quinoa flour and dark rice flour. Test the tart also with funnel chanterelles! 



2 dl (120 g) Foodin quinoa flour 

2 dl (130 g) Foodin dark rice flour 

0,5 dl (25 g) Foodin Paramesan 

¼ tsp Foodin salt 

150 g butter 


1 liter chanterelles 

1 onion 

Foodin Extra Virgin olive oil and / or butter for cooking 

1,5 tsp Foodin dried rosemary 

Pinch of Foodin salt 

200 g Creme fraiche 

3 eggs 

½ tsp Foodin salt 

¼ tsp Foodin black pepper  


Preheat the oven to 200 C. 

In a bowl combine the quinoa flour, rice flour, Paramesan and salt. Knead the butter into the dough so that it becomes smooth and easy to press onto the bottom of a 28 cm baking dish. The kneading takes a few minutes. 

Pre-bake the crust in the oven for 5 minutes. 

Clean the chanterelles, but do not wash them. Chop the mushrooms and dice the onion. Cook the mushrooms and onions in olive oil and/or butter for a few minutes. Add rosemary and salt. 

In a bowl, whisk together the crème fraiche, eggs, salt and pepper. Add the mushrooms and onions. 

Pour the mixture on top of the crust and bake in the oven for about 30 minutes or until golden brown. 

Let the tart cool down properly before serving to make the crust and filling firmer. The tart becomes easier to slice and less crumbly when stored in the refrigerator for a while. 

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