Low Carb Savory Mushroom Tart
Satisfy your savory cravings with this delectable Low Carb Savory Mushroom Tart, a perfect blend of flavor and guilt-free indulgence. Featuring a golden almond flour crust with the rich nuttiness of Parmesan cheese, this tart is the ideal low-carb base for the creamy, aromatic mushroom filling. Cremini mushrooms are sautéed with minced garlic, fresh thyme, and a luscious combination of cream cheese and heavy cream, creating a velvety, herb-infused topping that feels indulgent yet wholesome. Simple to prepare in just an hour, this tart is perfect for family dinners, brunch gatherings, or whenever you're seeking a sophisticated gluten-free option. Serve warm or at room temperature to appreciate every bite of this stunning dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams almond flour
- 50 grams grated Parmesan cheese
- 60 grams unsalted butter
- 1 large egg
- 0.25 teaspoons salt
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 300 grams cremini mushrooms
- 1 tablespoon fresh thyme
- 120 grams cream cheese
- 60 milliliters heavy cream
- 0.25 teaspoons ground black pepper
Instructions
Preheat oven to 180°C (350°F).
In a food processor, combine almond flour, Parmesan cheese, butter, egg, and salt. Pulse until a dough forms.
Press the dough evenly into a 9-inch tart pan, covering the bottom and sides. Prick the base with a fork to avoid bubbling.
Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Set aside to cool.
While the crust bakes, heat olive oil in a large skillet over medium heat.
Add minced garlic and sliced cremini mushrooms to the skillet and cook until the mushrooms are soft and all the released moisture has evaporated, about 8-10 minutes.
Stir in fresh thyme leaves, cream cheese, and heavy cream. Cook until the cream cheese has melted and incorporated into a smooth mixture.
Season the mushroom filling with salt and ground black pepper. Cook for an additional 2 minutes, stirring often.
Pour the mushroom mixture evenly over the pre-baked crust.
Return the tart to the oven and bake for 15-18 minutes until the mushroom filling sets and the top is lightly browned.
Remove from oven and let the tart cool slightly before slicing.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.0 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1100 mg | 85% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1623 mg | 35% | |
*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.
