Keto Savory Mushroom Tart
Indulge in this flavorful Keto Savory Mushroom Tart, a perfect low-carb delight that combines a rich, buttery almond and coconut flour crust with a hearty, herb-infused mushroom filling. Packed with the earthy essence of mixed mushrooms, fresh thyme, and rosemary, and topped with a golden layer of melted Parmesan cheese, this tart is a culinary masterpiece that’s both keto-friendly and gluten-free. Quick to prepare with only 20 minutes of prep time, the crust bakes to perfection before being filled with a sautéed mushroom medley for a wholesome, savory treat. Ideal as a crowd-pleasing appetizer or a light main course, this dish is a versatile addition to your keto recipe repertoire. Serve it warm or at room temperature for a satisfying meal that's big on flavor and low on carbs.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Butter, melted
- 1 large Egg
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 cups Mixed mushrooms, sliced
- 1 teaspoon Thyme, fresh
- 1 teaspoon Rosemary, fresh
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the almond flour, coconut flour, melted butter, egg, and 1/2 teaspoon of salt. Mix until a dough forms.
Press the dough into a 9-inch tart pan, ensuring it is evenly distributed across the bottom and up the sides. Poke holes in the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for 12-15 minutes, or until lightly golden. Set aside to cool.
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet. Cook for approximately 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the thyme, rosemary, 1/2 teaspoon of salt, and black pepper, cooking for another 2 minutes.
Spread the mushroom mixture evenly over the baked crust.
Sprinkle the grated Parmesan cheese over the mushroom filling.
Place the tart back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the tart cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 15.2 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 940 mg | 72% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
