Vegan Mushroom Tart
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.
Ingredients
Cashew Cream
- 1/4 cup raw cashews soaked overnight
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1/4 tsp white vinegar
- 1/8 tsp salt
Mushroom Filling
- 1 tbsp vegan butter
- 1 clove of garlic minced
- 3 cups sliced mushrooms
- 1/4 tsp soy sauce
- 1/4 tsp dried rosemary
- 1/4 tsp ground black pepper
- 1 vegan pie crust
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