Vegan Mushroom Tart Recipes

VEGAN MUSHROOM TART

Steps:

• Preheat the oven to 200 C.
• Press the crust into the pie pan. Prick it thoroughly with a fork. Pre-bake the crust at 200 C.
• Heat a large skillet with 1 Tbsp olive oil on medium heat.
• Add the zucchini in a single layer to the skillet. Fry for about 4 minutes per side or until lightly golden on the edges. Remove the cooked zucchini from the pan, set aside.
• Add a little oil to the same skillet, add the sliced mushrooms and cook for about 6 minutes or until lightly golden on both sides. Remove the mushrooms from the skillet and set aside.
• Add the sliced onions to the same skillet and fry until wilted, for about 5 minutes. Set aside.
• Add the silken tofu, cashews, milk, garlic, nutritional yeast, cornstarch, thyme, salt and pepper to a food processor.
• Blend until smooth.
• Pour the mixture into the pre-baked pie crust. Add the onion, zucchini, and mushrooms and bake for about 35 minutes until lightly golden.
• Let cool and serve with some chives on top!

CREAMY VEGAN MUSHROOM TARTLETS WITH CHESTNUTS

Steps:

• In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and sugar. Add the coconut oil and whisk until it resembles breadcrumbs.
• Add the cold water, a little at a time, to form a dough. (The original recipe said to use 2 to 3 tablespoons of water, but I ended up using 5 tablespoons. Even with more water, it is a very crumbly dough that doesn't hold together very well.)
• Grease 4 small rectangular (6x11-centimeter or 2⅓-inch x 4⅓-inch) fluted tart tins. (I used heart-shaped patty pans that have roughly the same area.)
• Divide the dough into 4 equal pieces.
• Roll each piece on a lightly floured surface until each one is large enough to cover the base and sides of a tart tin.
• Line each tart tin with a sheet of pastry, gently pressing the dough into the sides.Trim the edges and re-roll the trimmings to 5 millimeters (1/8-inch) thick, and then cut out 8 shapes with the small cutters. If you don't have small cutters, cut freehand designs.
• Chill the crusts and shapes for 10 minutes while you preheat your oven to 400ºF.
• Line the tartlets with foil and baking beans, and place on a baking tray along with the decorative shapes. Bake for 10 minutes, or until the shapes are light golden.
• Remove the decorative shapes.
• Remove the foil and beans from the pastry shells and return the pastry to the oven for another 8 minutes, or until light golden.
• While the crusts cook, place the 4 teaspoons oil in a small pan and whisk in the flour until smooth.
• Place the pan over medium heat and cook, stirring continuously, until thickened, about 3 minutes.
• Gradually add the milk beverage, whisking until the mixture is thickened and smooth, about 4 to 5 minutes.
• Stir in the salt, pepper, and nutmeg.
• Heat the remaining 2 teaspoons oil in a medium pan over a medium heat.
• Add the mushrooms and cook for 4 to 5 minutes, or until slightly browned.
• Stir the cooked mushrooms, chestnuts, and chopped parsley into the sauce.
• Divide the filling equally between the tart crusts. Top each tart with one or two decorative shapes and a parsley sprig, if desired. Extra pastry shapes can decorate the serving plate.
• Serve hot. Leftovers can be refrigerated and reheated.

VEGAN WALNUT MUSHROOM TART

Steps:

• Pre-heat oven to 375F/190C. Brush a standard size baking sheet with olive oil (preferably stone baking sheet - the stone will make your filo extra crispy).
• In a large pan over high heat, saute garlic and onion until soft. Add the thinly sliced mushroom, fresh thyme and rosemary. Saute for a couple minutes until the mushrooms are soft. Add salt and pepper to taste.
• Mix together olive oil and water (you will not use all of it - it is to brush between the filo layers).
• Roll open filo pastry so it is flat. Place the first layer on the pan. Lightly brush it with the oil-water mixture. Add the second layer of filo pastry. Lightly brush it again with the oil-water mixture. It is okay if the pastry tears a bit - simply mold it back together with your hands. Don't worry about getting the layers perfect. Keep doing this until you have used up around half of the filo roll.
• Sprinkle half the walnuts and green onions onto the filo roll.
• Add the rest of the filo pastry roll. Keep alternating between adding the filo and oil-water mixture until the entire pastry roll is used up. Roll the sides up a bit like you would pie (see photo).
• Top the filo pastry with the mushroom mixture, the rest of the crushed walnuts and green onions. Season with salt and pepper. Bake for 15 - 20 minutes until crispy and light brown around the edges. Drizzle truffle oil on top (optional).
• Leave the pastry to cool before cutting into small sizes and serving.