Gluten-Free Mushroom, Leek, and Cheese Tarts Recipe

Savoury Mushroom, Leek, and Cheese Filling for Mini Gluten-Free Pastry Tarts

Being gluten intolerant can make navigating social gatherings and dinner events a challenge. Coeliac Awareness Day, taking place on Thursday 16th of May, highlights the difficulties encountered by those afflicted and promotes a greater understanding and support.

For those with even a minor gluten sensitivity, the smallest amount of gluten can cause major discomfort. For this reason, we have created a simple and delicious recipe that will show your guests that you value and respect their dietary needs.

This savoury mushroom, leek and cheese filling is held together with Pidy Gluten Free 8.5cm Neutral Tart. The pastry and filling combination has been crafted to be both inclusive and seasonal.

Meaning that your guests will be return frequently throughout the Summer months ahead!


  • Mushrooms: 400g (e.g., a mix of chestnut and button mushrooms)
  • Leeks: 3 medium-sized (about 300g)
  • Garlic: 4 cloves
  • Olive oil: 2 tablespoons
  • Butter: 2 tablespoons
  • Fresh thyme: 2 teaspoons, finely chopped
  • Fresh parsley: 2 tablespoons, finely chopped
  • Heavy cream: 250ml
  • Cream cheese: 200g
  • Cheddar cheese: 150g, grated (use a mature Irish cheddar for best flavor)
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Nutmeg: 1/4 teaspoon, freshly grated



  1. Preparation of Ingredients:
    • Clean and slice the mushrooms.
    • Trim and finely slice the leeks, using both white and light green parts.
    • Mince the garlic cloves.
    • Grate the cheddar cheese.
    • Finely chop the thyme and parsley.
  2. Cooking the Filling:
    • Heat the olive oil and butter in a large pan over medium heat.
    • Add the sliced leeks and garlic to the pan, sautéing until the leeks are soft and fragrant (about 5-7 minutes).
    • Add the mushrooms to the pan, cooking until they release their moisture and become tender and golden brown (about 8-10 minutes).
    • Stir in the chopped thyme, parsley, salt, black pepper, and nutmeg, cooking for an additional 2 minutes.
    • Reduce the heat to low, then stir in the cream cheese until fully melted and incorporated.
    • Slowly pour in the heavy cream, stirring continuously until the mixture is smooth and begins to thicken (about 3-4 minutes).
    • Remove the pan from heat and fold in the grated cheddar cheese until it melts and combines well with the mixture.
  3. Filling the Tart Shells:
    • Preheat your oven to 180°C (350°F).
    • Arrange the 27 Pidy Gluten Free 8.5cm Neutral Tart on a baking sheet.
    • Using a spoon or small ladle, evenly distribute the mushroom, leek, and cheese filling among the 27 pastry shells. Each shell should be filled generously but not overflowing.
    • Place the filled tarts in the preheated oven and bake for 15-20 minutes, or until the filling is set and the tops are golden brown.
  4. Serving:
    • Remove the tarts from the oven and allow them to cool slightly before serving.
    • Garnish with a sprinkle of fresh parsley or a few thyme leaves for a touch of colour and extra flavour.


These savoury mushroom, leek, and cheese tarts are perfect for a variety of occasions, from casual gatherings to more formal events.

The combination of seasonal Irish produce with the rich, creamy filling is sure to be a hit with a wide audience.


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