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This vegan savory tart features a creamy filling of sautéed mushrooms infused with garlic, rosemary, and black pepper. It’s rustic and easy to prepare with everyday ingredients. You are going to love this delightful vegan mushroom tart!

Mushroom tart in a pan topped with chopped cilantro.

⭐️ Why You Should Try It

  • Hearty and comforting. The mushroom filling tastes simply amazing! It’s buttery, garlicky, and herby. Plus, the cashew cream gives it the perfect creaminess!
  • Super simple to prepare. This tart requires minimal ingredients and just 20 minutes of active time to prepare, making it great for a weeknight dinner.
  • It’s a favorite in our home. Vegans and non-vegans alike LOVE this mushroom tart! I’m sure it will become a regular in your household, just like it did in ours.
Ingredients like cashews, rosemary, mushrooms, butter, and nutritional yeast.

🍄 Ingredient Notes

This recipe requires just 9 ingredients. Here are what you will need:

  • Mushrooms – I went with Crimini mushrooms, but you can use white button mushrooms, oysters, or even portobello.
  • Garlic – Use fresh garlic for the best flavor.
  • Soy sauce – To deglaze the mushrooms. Soy sauce adds umami, saltiness and gives the filling its brownish color.
  • Rosemary – Or any dried herb you have on hand. A mix of Italian herbs works great as well.
  • Black pepper – Freshly ground black pepper enhances the overall flavor of the filling. It brings spiciness and earthiness.
  • CashewsRaw cashews make the base of the cream. They bring richness and creaminess. You can replace the cashews with your favorite plant-based cream. Check out the FAQ for more about that.
  • Nutritional yeast – For a hint of cheesiness and nuttiness.
  • Vinegar – The addition of vinegar to the cashew cream helps give it a subtle tanginess and freshness. I went with white vinegar, but any vinegar will work!
  • Pie crust – You can use homemade pie crust or store-bought pie crust to save time.

🥣 How to Make It

The process of making this mushroom tart couldn’t be easier! It consists of cooking mushrooms in a pan, combining them with plant-based cream, and baking it in a pie crust.

Sliced mushrooms in a skillet.

To make this vegan mushroom tart:

  1. Prepare the cashew cream. Blend soaked cashews with water, nutritional yeast, vinegar, and salt. You will get a thick cream.
  2. Sauté the mushrooms. In a skillet, sauté the garlic and mushrooms for a few minutes. Season with soy sauce, rosemary, and ground black pepper.
  3. Combine with the cashew cream. Next, pour in the cashew cream and stir to coat the mushrooms with the cream.
  4. Assemble and bake. Finally, press the pie crust into a tart pan, prick it using a fork, and transfer the mushroom filling into the pan. Bake for 35-40 minutes or until golden brown!

🥗 What to Serve It With

This tart can be served either as an appetizer or as a dinner accompanied by a fresh green salad like this Kale & Carrot Salad!

Unbaked mushroom tart in a pan.

❄️ Freezing

You can freeze this tart for up to 2 months. To freeze, let the tart cool down completely before slicing it. Wrap each slice in plastic wrap and store them in the freezer. Thaw overnight in the refrigerator and reheat in a 350°F preheated oven for 10-15 minutes.

Top view of a rustic mushroom tart on a cutting board.

📔 Tips

  • Double the recipe. While I used a 7.5-inch tart pan, feel free to double the filling to make a 9-inch tart. The filling will be slightly thicker, making the tart heartier!
  • Use pie crust. I highly recommend going with a pie crust instead of puff pastry. The latter would become soggy due to the creamy filling.
  • Season with your favorite herbs. You can easily switch up the herbs to your liking. Add cilantro, oregano, spring onions, or even thyme for an herby tart!
  • Mix different types of mushrooms. Vary the varieties of mushrooms for a combination of flavor and texture!
  • Make mini tarts. If you plan on serving this as an appetizer, bake it into individual mini tarts instead of a larger one.
  • Top with vegan cheese! You can sprinkle grated vegan cheese on top of the filling before baking to take this tart to the next level!
  • If serving to guests: garnish this tart with some arugula just before serving for a fancy-looking main.

💬 FAQ

Can I make this tart nut-free?

Yes, you can substitute your favorite plant-based cream for the cashew cream. Use about 1/3 cup of plant-based cream.

How long does this tart keep?

This tart will keep for up to 4 days in the refrigerator.

How to reheat it?

Cover the tart with aluminum wrap and reheat in a 300°F (150°F) preheated oven for 20-25 minutes.

Close-up of a mushroom tart.

This mushroom tart is one of my favorite tarts! It’s garlicky, earthy, and absolutely delicious! Plus, it reheats beautifully!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Mushroom tart in a pan topped with chopped cilantro.
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Recipe

Vegan Mushroom Tart

5 from 5 votes
Author: Thomas Pagot
This vegan savory tart features a creamy filling of sautéed mushrooms infused with garlic, rosemary, and black pepper. It's rustic, super simple to prepare, and requires common ingredients.
Prep Time : 20 minutes
Cook Time : 40 minutes
Total Time : 1 hour
Servings 4 servings
Calories 288 kcal

Ingredients
 

Cashew Cream

Mushroom Filling

Instructions
 

  • Preheat the oven to 355°F (180°C).

Cashew Cream

  • Drain the soaked cashews and add them to a blender. Add the water, nutritional yeast, white vinegar, and salt.
  • Blend on high speed for 15-30 seconds or until smooth. You will end up with a liquid cream. Transfer to a small bowl and set aside.

Mushroom Filling

  • Heat the butter in a non-stick skillet over medium heat. Once hot, add garlic and sauté for 1 minute.
  • Next, add the sliced mushrooms and sauté for 3-5 minutes or until cooked. Season with soy sauce, dried rosemary, and ground black pepper. Cook for one more minute.
  • Turn off the heat and add the cashew cream to the sautéed mushrooms. Stir to combine. Set aside.
  • Assemble: Lightly grease a 7.5-inch tart pan with oil or butter. Unroll your pie crust (or flatten it, if homemade), and press it into the tart pan. Trim off any excess dough using a pair of scissors or by running a rolling pin over the tart pan. Poke the bottom and sides of the crust with a fork.
  • Transfer the mushroom filling to the pie crust and spread it evenly.
  • Bake for 35-40 minutes or until the crust is golden brown. If using a transparent glass tart pan, you can take a look at the bottom of the pan to check if the crust is cooked.
  • Let cool for a few minutes before serving! You can serve it as is or with a green salad on the side.
  • This mushroom tart will keep for up to 4 days in the refrigerator.

Notes

  • Double the recipe. While I used a 7.5-inch tart pan, feel free to double the filling to make a 9-inch tart. The filling will be slightly thicker, making the tart heartier!
  • Use pie crust. I highly recommend going with a pie crust instead of puff pastry. The latter would become soggy due to the creamy filling.
  • Season with your favorite herbs. You can easily switch up the herbs to your liking. Add cilantro, oregano, spring onions, or even thyme for an herby tart!
  • Mix different types of mushrooms. Vary the varieties of mushrooms for a combination of flavor and texture!
  • Make mini tarts. If you plan on serving this as an appetizer, bake it into individual mini tarts instead of a larger one.
  • Top with vegan cheese! You can sprinkle grated vegan cheese on top of the filling before baking to take this tart to the next level!
  • If serving to guests: garnish this tart with some arugula just before serving for a fancy-looking main.

Nutrition

Serving: 1 serving | Calories: 288 kcal | Carbohydrates: 25.9 g | Protein: 5.9 g | Fat: 18.7 g | Saturated Fat: 3.1 g | Sodium: 343 mg | Potassium: 325 mg | Fiber: 1.9 g | Sugar: 1.4 g | Calcium: 15 mg | Iron: 3 mg
Course : Dinner, Main Course
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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5 stars
This looks so delicious!
Thomas, I can’t find vegan pie crust where I live. Do you have a recipe for a home made pie crust?
Thanks! 🙂

5 stars
This looks and sounds fabulous, Thomas! Not too complex or time consuming, and I have all the ingredients on hand already.

5 stars
I love Mushroom. I’ll try this today. Thank you for sharing!

5 stars
I made this for my dad’s birthday and it was easy and tasty! Just what I needed for a mid week meal that felt special (I just need to buy/ make a better crust next time).

5 stars
I just made this. Scrumptious! Hearty, filling, and cozy. I was nervous because the mushrooms sprang a LOT of water while cooking, and I poured some of it down the drain. I was concerned that the pastry would get soggy. There was still a bit of water but when I put in the cashew mixture, it thickened right up. I didn’t soak the cashews overnight, but I poured boiling water over them in a mug and let it sit for a couple hours. I put some shredded vegan mozzarella on top, doubling the recipe and using a 9” tart pan. We saved two pieces for breakfast the next morning with coffee and vegan sausages. Conveniently, the pastry came its two so I guess I’ll have to make another!