Mushroom-Parmesan Tart

Course Main Course

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

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.

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.