Cheesy One-Bite Mushroom Tarts

Cheesy One Bite Mushroom Tarts. Gluten-free tasty.

Cheese cracker dough is pretty versatile. Not only can you make plain crackers and peanut butter filled cheesy cookies, but little one-bite tarts can be made from the same dough in no time at all. Got a party coming up? Want a tiny tasty dinner bite? This is the perfect recipe for that.

If it’s cheese crackers you crave –  go here. Cheese crackers posing as peanut butter cheesy sandwich cookies? Same place. The cheese dough is a keeper. Wrap it well and it can sit in the refrigerator for a week or so and it only gets better with age. When the cheese cracker or tart munchies come calling – the dough will be waiting. For longer storage, freeze the dough but make sure you thaw it completely in the refrigerator before using.

These one-bite tarts are filled with a mixture of mushrooms, spinach and herbs. If you aren’t a fan of mushrooms or spinach, feel free to use other ingredients for the tarts.

I added a touch of chopped tomato (or use red pepper) to give the tart a nice pretty finish – like if I was serving it at a get-together and my mother-in-law was there and I wanted to impress her. Or if my Great Aunt Freida showed up and made her usual noise about gluten-free which goes something like this (oy oy oy oy). These would make her quit oy-ing around. Promise.

Thanksgiving is coming up and having something tasty to share before dinner (that isn’t a ton of work) is always a nice thing. Canadian Thanksgiving is October 14 and the American version follows on November 28, which is also the first day of Hanukkah. No hyperventilating. We have you covered with no-stress options.

Some of the no-stress options would be available from our book, Nosh on This which can be found at bookstores most everywhere or on Amazon. There are recipes in there that will be great for your holiday. No double duty baking (sweets or savories) because everyone will be happy to eat whatever gluten-free option you make.

The book makes a splendid gift and we are happy to provide you with a pretty little bookplate you can put in the book, personally signed to your recipient. Just send us an email with the details and we will get that out to you right away.

Meantime – make tarts. You’ll be happy you did.

Cheesy One Bite Mushroom Tarts. Gluten-free tasty.

Cheesy One-Bite Mushroom Tarts
The dough makes enough for a double batch of tarts. If you want to use all of the dough for tarts, double the filling. Or, the other half of the dough ball can remain in the refrigerator for a week or so (and can be frozen). Make more cheesy tarts, crackers, or sandwich cookies later on. See links in the post. Depending on how you fill the tarts, there may be a little filling leftover. Hint: to make tart removal a breeze, place strips of parchment in each muffin cup under the dough ball so that the strip sticks up above the dough like a sling while it bakes. Grab the edges of the parchment for easy removal.
Cheesy Dough (double batch)
  • 455 grams. hard cheeses, cubed (mixed sharp cheeses) (1 pound)
  • 195 grams Canteen flour blend (1 ½ cups) (see notes)
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 3-6 tablespoons milk
Spinach Mushroom Thyme Filling (single batch)
  • 227 grams mushrooms, finely chopped (heaping 1 cup)
  • 80 grams chopped frozen spinach, thawed (about ⅓ cup)
  • ½ teaspoon freshly chopped thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Freshly ground black pepper to taste
  • kosher salt to taste
Cheesy Dough
  1. In the bowl of a food processor pulse the cheese with the onion powder, and salt until very finely ground. Add the flour and pulse until fully combined and mixture starts to look clumpy. Add the butter and pulse until coarse crumbs form and the dough begins to look a little bit smeary. Add the milk one tablespoon at a time just until the dough forms a very clumpy, crumbly and smeary ragged ball. The amount of milk you use will be related to how moist, soft, or hard the cheese is. Remove the dough from the processor onto a piece of plastic wrap and knead the dough until it comes together. It might seem a little crumbly, but it will behave better after chilling. Divide dough in half and cover each piece securely in plastic wrap. Refrigerate at minimum 4 hours (it keeps for a week or so in the refrigerator).
  2. Remove half the dough at a time from the refrigerator and let it come almost to room temperature, but it should still feel chilled.
  3. Use half the dough for this recipe.
Filling (Can be doubled)
  1. Stir together chopped mushrooms, spinach, thyme, garlic, and onion powder in a small bowl until fully combined. Add pepper and salt to taste.
Assembly and Baking
  1. Preheat oven to 350°F.
  2. Roll dough into 15 gram or 1 tablespoon balls. Place the balls in a 24-count mini muffin tin. Flatten the ball so that it comes up the sides, almost to the top of the pan. Bake the empty rustic tarts 10 minutes.
  3. Turn down the oven temperature to 325°F. Fill each tart as generously (and evenly) as possible with the mushroom mixture and bake 15-17 minutes more until the crust is dark golden brown and the filling is bubbly. Cool in the pan for about 10 minutes and then transfer to a rack to cool completely. A small offset spatula will help remove the tarts from the muffin pan if you didn't use parchment slings.
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See "About Flours" or resources tab/flour for more information.



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