Mushroom tart

Mushroom tart

By
From
Vegan Goodness
Makes
23 cm
Photographer
Jessica Prescott

Delicious hot or cold, this is great for a casual dinner with friends or a day-trip to the countryside.

Ingredients

Quantity Ingredient

For the crust

Quantity Ingredient
125g plain flour, plus extra for rolling
1/2 teaspoon sea salt
50ml olive oil
4 tablespoons small seeds, such as hemp, sesame, poppy

For the filling

Quantity Ingredient
for the filling:
3 shallots, peeled
1 teaspoon sea salt
800g assorted mushrooms
1 lemon, juiced
225g cooked white beans
or 250ml plant-based yoghurt of your choice
3 tablespoons plain flour
1 teaspoon dried lovage, otherwise a sprinkling of powdered
vegetable stock
1 teaspoon smoked paprika or chilli flakes
2 garlic cloves, peeled
large handful flat-leaf parsley
fresh herbs, (basil, rosemary, thyme and sage all work wonderfully)
freshly ground black pepper, to taste
handful toasted pine nuts, to serve
leafy greens or salad, to serve

Method

  1. Preheat the oven to 180°C.
  2. To make the crust, place the flour, salt and oil in a bowl and mix with a fork until the ingredients are combined but the mixture is still crumbly. Add the seeds and stir just to combine.
  3. Slowly add 4 tablespoons of water, stirring after each addition, until the mixture sticks together. How much water you require will usually vary depending on the humidity that day. Lightly knead into a ball in the bowl and then place the ball on a floured surface.
  4. Press the ball into a circle with your fingertips. Flip and roll flat with a lightly floured rolling pin, then continue to flip and roll again, dusting the top with a little flour each time, until your crust looks big enough to fit in your pie dish or cake tin and go up the side a little. (I prefer to use a cake tin because I like the aesthetic of the edge it produces, and it is a lot easier to clean than a regular pie dish).
  5. Gently lift the crust into your pie dish or cake tin. Press the crust into shape with your fingers. Fix any broken bits in place by overlapping slightly and pressing to combine the edges. Prick holes in the crust using a fork. Blind bake for 20 minutes while preparing the filling.
  6. Gently lift the crust into your pie dish or cake tin. Press the crust into shape with your fingers. Fix any broken bits in place by overlapping slightly and pressing to combine the edges. Prick holes in the crust using a fork. Blind bake for 20 minutes while preparing the filling.
  7. While the shallots are cooking, roughly chop the mushrooms into small pieces and set aside. Add the lemon juice and all of the mushrooms to the pan. Stir until the mushrooms begin to shrink and release liquid. While the mushrooms are cooking, drain and rinse the white beans, if using, and blend them into a smooth paste.
  8. Once the mushrooms are soft and cooked, add the flour and spices in two batches, stirring to combine after each addition. Add the puréed beans or yoghurt, chopped garlic, fresh herbs and black pepper. Stir some more, making sure to scrape the spoon to remove any stuck-on floury, mushroomy, spicy goodness.
  9. Pour the filling into the crust and top with the toasted pine nuts. Bake for 30–40 minutes. Let stand for 10 minutes before serving. Serve the tart on its own, with leafy greens or a green salad.
Tags:
healthy
vegan
vegetarian
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