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Mushroom Tart

A delicious, easy mushroom tart with homemade vegan shortcrust pastry and a mushroom parmesan tart filling. This recipe is a hearty, winter dish you can serve with your favorite potatoes and vegetables that is great for the holidays when you have friends and family over for dinner.

What To Serve With This Vegan Mushroom Tart

This creamy mushroom tart recipe is delicious on its own or with some tasty side dishes. Here are a few of my favorite serving ideas:

  • Steamed green beans or broccoli with roasted potatoes
  • Asparagus with creamy vegan mash potato
  • Roasted root veggies with Hasselback potatoes

You can serve any of the above combinations with a side of seasonal greens, and always top your tart with fresh parsley to add a last-minute pop of flavor. You can also complete your dish with some toasted pine nuts for some additional crunch.

Homemade Mushroom Tart Pastry

This rustic mushroom tart is one of my favorite recipes to make when I am entertaining guests in the colder months, and it always goes down a treat. Don’t get lazy with the pastry. I know it’s easier to buy pastry in the store, but trust me, the tahini in this crust makes all the difference. The sesame paste brings out the nutty flavor of the mushrooms and parmesan in the filling.

Use baking beads to ensure the pastry stays nice and flat on the bottom of your pan.

How To Store Mushroom Tart Leftovers

You can keep this tart recipe in the fridge for about 4-5 days in an airtight container. Then, simply reheat in the oven to serve or enjoy cold. I do not recommend you freeze any leftovers as it is not safe to freeze cheese (vegan or not).

Recipe For Mushroom Tart FAQs

What Kind Of Mushrooms Should You Use?

I recommend portobello mushrooms for their ‘meatier’ texture. In addition, these larger mushrooms are more mature than button or chestnut mushrooms. Therefore, they have lost some of their water, resulting in a more flavorful dish that holds together well.

However, other mushroom varieties may also work well. Chestnut, oyster, shiitake, or wild mushrooms would be my next choice for their firmer texture. Or go all out and use a mix of mushrooms!

Where Can You Buy Vegan Parmesan?

My favorite vegan parmesan cheese is the Violife parmesan made with coconut oil. You can find this in larger grocery stores or online.

How Does Vegan Parmesan Taste?

Of course, the taste will depend on the brand of vegan cheese you buy. Generally, vegan parmesan will grate and melt just like dairy parmesan and have a familiar sharp, nutty flavor.

Can You Use Ready-Made Pastry?

Although I recommend making the pastry from scratch, you could use a store-bought shortcrust pastry.

What Is A Flax Egg?

As this recipe is completely vegan, you will need to prepare a flax egg to help bind the tart filling ingredients. Then, all you need to do is mix flaxseed with water and let it sit for 10 minutes to allow the mixture to thicken and become glutinous in texture.

 

INGREDIENTS

Crust:

  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 4-5  tablespoons ice water

Mushroom Filling:

  • 2 tablespoon extra-virgin olive oil
  • 1/2 cup shallot, finely chopped 
  • 2 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 pound portobello mushrooms
  • 1/2 teaspoon salt
  • 3/4 cup grated vegan parmesan
  • 2 flax eggs ( 2 tablespoon ground flax mixed with 4 tablespoons water. Place in the fridge for 10mins )
  • 1/4 cup chopped parsley leaves, plus more for serving

METHOD

CRUST:

  1. Preheat the oven to 425 degrees. In a large bowl, mix together both flour and salt. Stir in tahini, oil, and 4 tablespoons of water. Knead in bowl until ball forms, add up to 1 tablespoon more water if needed. Transfer dough to a lightly floured surface. You can also place the dough between two pieces of parchment paper and roll it out that way. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim the extra dough. Then, pierce the bottom of the dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool.

FILLING:

  1. Bring the oven temperature down to 350 degrees.
  2. In a large mixing bowl add mushrooms and flax eggs and mix until combined.
  3. Next, in a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes until shallot is softened. Then, add the mushroom mixture and salt. Cook until mushrooms are tender.  Let cool slightly.
  4. In a large mixing bowl, combine vegan parmesan, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through for 30 to 35 minutes.
  5. Let the tart cool for about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes.
Vegan Mushroom Tart

Mushroom-Parmesan Tart

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Course Main Course

Ingredients
  

Crust:

  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached all-purpose flour plus more for dusting
  • 1 tsp salt
  • 1/4 cup tahini
  • 3 tbsp extra-virgin olive oil
  • 4-5 tbsp ice water

Mushroom Filling:

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup shallot finely chopped 
  • 2 garlic cloves minced
  • 1/4 tsp red-pepper flakes plus more for serving
  • 1 lb portobello mushrooms
  • 1/2 tsp salt
  • 3/4 cup grated vegan parmesan
  • 2 flax eggs 2 tablespoon ground flax mixed with 4 tablespoons water. Place in the fridge for 10mins
  • 1/4 cup chopped parsley leaves plus more for serving

Instructions
 

CRUST:

  • Preheat oven to 425 degrees. In a large bowl, mix together both flours and salt. Stir in tahini, oil, and 4 tablespoons of water. Knead in bowl until ball forms, add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. You can also place the dough between two pieces of parchment paper and roll it out that way. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim the extra dough. Then, pierce the bottom of the dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool.

FILLING:

  • Bring the oven temperature down to 350 degrees.
  • In a large mixing bowl add mushrooms and flax eggs and mix until combined.
  • Next, in a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes until shallot is softened. Then, add mushroom mixture and salt. Cook until mushrooms are tender. Let cool slightly.
  • In a large mixing bowl, combine vegan parmesan, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through for 30 to 35 minutes.
  • Let the tart cool for about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes.