Vegan Savory Mushroom Tart
Elevate your plant-based dining with this stunning Vegan Savory Mushroom Tart that combines flaky vegan puff pastry with a rich, earthy medley of mixed mushrooms and fragrant aromatics. Infused with fresh thyme, garlic, and shallots, the filling is further enhanced by the tangy depth of Dijon mustard and soy sauce, while nutritional yeast adds a subtle cheesy note. Perfectly balanced and easy to prepare, this tart bakes to golden perfection in under an hour, making it a showstopper for both casual lunches and elegant gatherings. Garnished with fresh parsley, it’s a warm, flavorful centerpiece that’s sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1 sheet vegan puff pastry
- 2 tablespoons olive oil
- 2 small shallots
- 3 garlic cloves
- 400 grams mixed mushrooms (such as cremini, shiitake, and oyster)
- 1 tablespoon fresh thyme
- 1 tablespoon dijon mustard
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons unsweetened almond milk
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll out the vegan puff pastry sheet to fit your baking sheet, trimming any excess if necessary, and place it on the prepared baking sheet.
In a large skillet, heat the olive oil over medium heat.
Finely chop the shallots and garlic, then add them to the skillet. Sauté for 3-4 minutes until they become translucent.
Clean and slice the mixed mushrooms. Add them to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to brown and release their moisture.
Mix in the fresh thyme, dijon mustard, nutritional yeast, soy sauce, black pepper, and salt. Continue to cook for an additional 3 minutes, allowing the flavors to meld together.
Spread the mushroom mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Brush the edges of the pastry with almond milk to help them become golden brown while baking.
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Remove from the oven and let it cool slightly. Sprinkle the tart with freshly chopped parsley before serving.
Cut into squares and serve warm or at room temperature.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2189 mg | 47% | |
*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.
