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Gluten-free mushroom tartlets

Butternut fritters with orange syrup

Persian rice with a crust

Moroccan chicken

Olive-oil ginger cake with rose-and-apple icing

Gluten-free mushroom tartlets

The crust of these tartlets is easy to make, but you could also serve the mushrooms on toasted sourdough bread.

Makes 6 tartlets

Preparation time 15 minutes

Cooking time 15 minutes

YOU NEED

FOR THE CRUST

• 250 g almonds
• ¼ teaspoon (1,25 ml) ground cumin
• ¼ teaspoon (1,25 ml) ground coriander
• 1 tablespoon (15 ml) olive oil
• 1 egg

FOR THE FILLING

• ¼ cup (60 g) butter
• 1 teaspoon (5 ml) sesame oil, plus extra
• 500 g mushrooms, coarsely chopped
• ¼ cup (70 g) white miso
• 2 garlic cloves, finely crushed
• 6 kale leaves
• 300 g cream cheese (or cottage cheese, ricotta or labneh)

THIS IS HOW

Heat the oven to 160°C. Spray 6 small springform tart pans (or use one large 22 cm springform tart pan) with non-stick food spray or grease them with