Gluten Free Vidalia & Shiitake Petite Tarts



Vidalia onions are in season! Also, if you’re a regular reader, you realize that I love mushrooms. I decided to pair these two ingredients for a little bite size spring snack, incorporating almond flour and cream cheese. Because, well, I am a sucker for bite size elegant little snacks. I admit it!
I’ve made similar mini tarts before; they’re versatile and the base can be used for any cute snack, be it sweet or savory.
I used three kinds of mushrooms: shiitake, cremini (baby bellas), and standard white button. This would work great for any mushrooms that you prefer – but I am partial to my shiitakes. :)


Preheat oven to 325F.

For the shells:
Using softened cream cheese and butter, cream them together in a mixer with the almond flour. Note: I used Gluten Free Mama’s Almond Flour. Prepare two mini muffin pans. Divide the sticky dough into 24 little balls and place one in each well of the pan.
Press each little ball into the tin and up the sides. It doesn’t have to be perfect!


For the onion/mushroom mixture:
Sauté the chopped onion with butter until translucent. Add the chopped mushrooms and cook over medium heat until they’ve released their liquid and cooked down; about 15 minutes. Add in the minced garlic, salt, and thyme. Stir and cook a few minutes until fragrant.


Divide the mushroom mixture evenly into the wells of the pan atop the dough. Bake at 325F for 25 minutes. It will be done when the shells have started to turn golden. Remove from pan to cooling rack. Top each one with shaved parmigiano and serve.


For the shells:
4 oz cream cheese, softened
8 oz butter, softened
1 C almond flour (I used Gluten Free Mama’s Almond Flour)
For the onion/mushroom mixture:
4 oz butter
1 large Vidalia onion
12 oz assorted mushrooms, chopped (I used 4 oz each of shiitake, cremini, and button)
1/2 tsp kosher salt
3/4 tsp dried thyme
1 garlic clove, minced
Parmigiano-Reggiano, shaved for garnish


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7 Responses to Gluten Free Vidalia & Shiitake Petite Tarts

  1. Monte Shelton had this to say about that:

    I don’t have an overriding preference for a brand, but lately I’ve been using Honeyville’s organic coconut flour because I also order their blanched almond flour in bulk. Some coconut flour is whiter than others, and Wilderness Family Naturals says that they have a gentler drying process that leaves their coconut flour whiter than most. I’ve used raw, white, and somewhat yellow coconut flour, and they all work well for me. Your coconut flour should not have any additives though – just pure coconut.

  2. Sophie had this to say about that:

    MMM,..what tasty mini tarts! I love especiallt the crust ingredinets a lot! :)
    The filling is ideal too! Yum Yum Yum! :) Divine & tasty delights!

    • glutenvygirl had this to say about that:

      Thank you!! I appreciate you stopping by to visit!
      I love mushrooms and onions – maybe too much 😉

  3. Gretchen had this to say about that:

    Great idea! We are mushroom lovers too, and I will definitely be trying this one. ~G

    • glutenvygirl had this to say about that:

      Thanks! I love mushrooms – I just found a shiitake farm over in Oklahoma that will ship shiitake logs to me. I’m tempted… :)

  4. Tasha had this to say about that:


    18 pt
    18 pt


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    Ok, This might be a totally irrational question but……I am Gluten ignorant, I do not have any Gluten Allergies but I have been asked to cook for someone who can not have Gluten. Is there any danger in having Gluten in the house, in the kitchen on the counter like a peanut allergy with my guest & is there a suggestion you can offer to the Gluten Informationally Challenged prior to preparing a meal???
    Tasha at Foodashion

    • glutenvygirl had this to say about that:

      Hi Tasha!
      For years, I cooked for one family member who couldn’t have gluten while the rest if us had it. While its certainly much easier now that I keep no gluten in the kitchen, it is easily done!:)
      Things I can suggest: making sure you use separate clean utensils and dishes while preparing and serving foods GF; being aware of all ingredients that you’re using (cooking sprays, sauces, canned goods, etc).
      Also, if you are making something using wheat flour, you might consider making it the day before, or AFTER preparing the GF food. Flour particles tend to get on everything – or, at least that was the case for me. I’m a mess in the kitchen though 😉

      I hope this answers your question!:)

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