Creamy Mushroom Tart (Vegan)
I love weekends! I love that I get to play around in the kitchen and come up with new creations and enjoy them with the family :-). This creamy mushroom tart was so delicious and I am so happy with how it turned out! I used to make mushroom vol-au-vents – you know those cute little puff pastry cases with the yummy filling inside? I love them but as I now eat vegan I have to make the cases from scratch using vegan puff pastry. It’s not hard to find vegan puff pastry – it’s not even marketed as vegan, it’s just accidentally vegan and is usually the supermarket generic brands. The fiddly bit is making the cases- again not hard, just a bit time consuming.
I quite fancied the idea of eating the mushroom vol-au-vents for lunch – but really couldn’t be bothered making the cases and I thought that there must be something quicker I could do. It was like fate really – a dominoes pizza ad came on the TV advertising that their “puff pastry” pizzas were back on the menu. Of course I laughed because if it’s on puff pastry is it really a pizza? Of course not, it’s a tart! That’s when the light bulb went off – I could use the same filling in a tart – and voila this little beauty was born! Isn’t it funny where you find inspiration?
You could totally change up the filling for this tart with whatever veggies and things you have but I really love this exactly as it is! It’s also really easy to make – watch the video below and see for yourself :-). I served with some simple greens but you could do a lovely salad or even have it just on it’s own. If you wanted to use dairy milk and cheese it could easily be transformed from vegan to vegetarian – it’s a choose your own adventure kind of recipe… I love those!
This is a super versatile recipe and you can sub whatever topping you like - I love it exactly the way it is 😉
- 2 tbsp olive oil extra virgin
- 1/2 cup spring onions (white and green parts only) sliced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup mushrooms sliced
- 1/4 cup nutritional yeast
- 3/4 cup Almond Milk unsweetened
- 1 tsp salt Pink Himalayan or Quality Sea Salt
- 1 cup baby spinach
- 1 Sheet frozen puff pastry thawed
- 1/4 cup vegan mozzarella shreds
- 1/4 Red Onion Sliced
Preheat the oven to 200 degrees C. / 395 F.
Line a baking tray with grease proof baking paper
Heat olive oil in a non stick pan over medium heat. Add Spring Onions, garlic powder and onion powder and stir for a minute until softened.
Add mushrooms (reserving 1/2 cup for later). Saute until softened.
Add nutritional yeast, almond milk and salt. Cook for a minute.
Add baby spinach (reserving a small amount for later - just a small handful). Cook until leaves begin to wilt and take off the heat.
Place puff pastry sheet on prepared baking tray and use a knife to score the edges making a 1 inch perimeter around the sheet (see video if unsure). This will be your crust and it will rise about the filling. Be sure to score it only and not slice all the way through.
Carefully place filling inside the perimeter and then top with vegan mozzarella, reserved mushroom and spinach leaves and sliced red onions.
Drizzle with a little extra olive oil (optional) and bake for 20 mins. Serve with a side salad - or enjoy on its own 🙂