Dairy-Free Savory Mushroom Tart
Savor the rich, umami-packed flavors of this Dairy-Free Savory Mushroom Tart, a crowd-pleasing recipe perfect for plant-based and dairy-free diets. Featuring a flaky coconut oil pastry crust and a hearty filling of sautéed cremini mushrooms, garlic, and fresh thyme, this tart is elevated with a touch of nutritional yeast for a cheesy, savory punch. Made with a simple almond milk and apple cider vinegar buttermilk substitute, this dish skips the dairy without compromising on flavor. Ready in just an hour, it’s an elegant choice for brunch, dinner, or entertaining. Garnish with fresh parsley for a vibrant finish, and enjoy a slice of indulgence that everyone can appreciate. Perfect for meat-free meals, this recipe balances wholesome, natural ingredients with restaurant-quality results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 0.5 cup coconut oil, solid
- 1 teaspoon sea salt
- 0.5 teaspoon channel salt
- 12 ounces brown or cremini mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons nutritional yeast
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
In a small bowl, combine the almond milk and apple cider vinegar to make a buttermilk substitute. Set aside for 5 minutes.
In a large bowl, whisk together the all-purpose flour and 1 teaspoon sea salt. Using a pastry cutter or your fingers, cut in the solid coconut oil until the mixture resembles coarse crumbs.
Add the almond milk mixture into the flour mixture a tablespoon at a time, stirring with a fork, until a dough forms. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 8 minutes.
Add the minced garlic and thyme to the mushrooms, and cook for an additional 2 minutes. Remove from heat and stir in the nutritional yeast, channel salt, black pepper, and fresh parsley.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges.
Fill the tart shell with the mushroom mixture, spreading it out evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown. Let the tart cool slightly before slicing and serving.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 8.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 631 mg | 49% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
