Vegan Mushroom and Thyme Tart
Vegan Mushroom and Thyme Tart
Ingredients
For the Tart
- 1 vegan pie crust, 9-inch, store-bought
- 1 tablespoon vegan butter
- 1 shallot, large, finely chopped
- 10 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 12 ounces firm silken tofu, well-drained
- 1/2 cup unsweetened plant-based milk, (such as soy or almond)
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak), optional, for eggy flavor
- 1 cup vegan shredded cheese, (such as mozzarella or cheddar blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom. Carefully unroll the vegan pie crust and press it into the tart pan, trimming any excess dough from the edges. Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
⏱️ 20 min•🌡️ 375°F - 2
While the crust is blind baking, prepare the filling. In a large skillet, melt the vegan butter over medium heat. Add the chopped shallot and cook until softened, about 3 to 4 minutes. Add the sliced cremini mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 8 to 10 minutes.
⏱️ 15 min - 3
Stir in the minced garlic and chopped fresh thyme leaves. Cook for another 1 minute until fragrant. Remove the skillet from the heat and set aside to cool slightly.
⏱️ 2 min - 4
Reduce oven temperature to 350°F. Remove the pie weights and parchment paper from the crust. Return the crust to the oven for another 5 minutes to lightly brown. Remove from oven and set aside.
⏱️ 5 min•🌡️ 350°F - 5
In a blender, combine the well-drained firm silken tofu, unsweetened plant-based milk, nutritional yeast, cornstarch, turmeric powder, optional black salt, salt, and freshly ground black pepper. Blend until completely smooth and creamy. This is your vegan 'egg' mixture.
⏱️ 5 min - 6
Sprinkle half of the vegan shredded cheese evenly over the bottom of the prepared and partially baked pie crust. Top with the mushroom and shallot mixture, spreading it out evenly. Sprinkle the remaining vegan shredded cheese over the mushroom mixture.
⏱️ 3 min - 7
Carefully pour the blended tofu 'egg' mixture over the vegan cheese and mushroom filling, ensuring it is evenly distributed.
⏱️ 1 min - 8
Bake the tart in the preheated 350°F oven for 40 to 50 minutes, or until the filling is set and the top is lightly golden. The center should be firm when gently jiggled.
⏱️ 50 min•🌡️ 350°F - 9
Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before carefully removing the tart ring and slicing. Serve warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mushroom and Thyme Tart
Ingredients
For the Tart
- 1 vegan pie crust, 9-inch, store-bought
- 1 tablespoon vegan butter
- 1 shallot, large, finely chopped
- 10 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 12 ounces firm silken tofu, well-drained
- 1/2 cup unsweetened plant-based milk, (such as soy or almond)
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak), optional, for eggy flavor
- 1 cup vegan shredded cheese, (such as mozzarella or cheddar blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom. Carefully unroll the vegan pie crust and press it into the tart pan, trimming any excess dough from the edges. Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
⏱️ 20 min•🌡️ 375°F - 2
While the crust is blind baking, prepare the filling. In a large skillet, melt the vegan butter over medium heat. Add the chopped shallot and cook until softened, about 3 to 4 minutes. Add the sliced cremini mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 8 to 10 minutes.
⏱️ 15 min - 3
Stir in the minced garlic and chopped fresh thyme leaves. Cook for another 1 minute until fragrant. Remove the skillet from the heat and set aside to cool slightly.
⏱️ 2 min - 4
Reduce oven temperature to 350°F. Remove the pie weights and parchment paper from the crust. Return the crust to the oven for another 5 minutes to lightly brown. Remove from oven and set aside.
⏱️ 5 min•🌡️ 350°F - 5
In a blender, combine the well-drained firm silken tofu, unsweetened plant-based milk, nutritional yeast, cornstarch, turmeric powder, optional black salt, salt, and freshly ground black pepper. Blend until completely smooth and creamy. This is your vegan 'egg' mixture.
⏱️ 5 min - 6
Sprinkle half of the vegan shredded cheese evenly over the bottom of the prepared and partially baked pie crust. Top with the mushroom and shallot mixture, spreading it out evenly. Sprinkle the remaining vegan shredded cheese over the mushroom mixture.
⏱️ 3 min - 7
Carefully pour the blended tofu 'egg' mixture over the vegan cheese and mushroom filling, ensuring it is evenly distributed.
⏱️ 1 min - 8
Bake the tart in the preheated 350°F oven for 40 to 50 minutes, or until the filling is set and the top is lightly golden. The center should be firm when gently jiggled.
⏱️ 50 min•🌡️ 350°F - 9
Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before carefully removing the tart ring and slicing. Serve warm or at room temperature.
⏱️ 15 min