FirstPageRecipes Logo
Vegan Mushroom And Sweet Potato Tart
This is a fully from-scratch recipe but it's worth the effort. Vegan with tons of rich flavor. Read the recipe and plan ahead.
1-2 hours,   One large tart
recipe image
2 cups Flour
1 ¼ cup Vegan Butter, cold, divided (1 cup for dough, 1/4 cup for tart)
½ cup Ice-cold water
1 ½ pounds Mushrooms - varities you like (white, crimini, portabella, oyster, etc.)
1 large Sweet potato
4 Tbsp Olive oil
to taste Smoked sea salt or salt and smoked paprika
¼ cup Vegan butter
½ tsp Cumin
1 tsp Lemon juice
¼ cup Chopped walnuts
2 cups Dried beans or uncooked rice to use when cooking tart shell.
Preparation: Tart Shell Dough
1.  Cut butter into 1/2-inch cubes (2 sticks butter).
2.  Add butter and flour to a food processor (2 cups flour).
3.  Pulse quickly a few times to combine.
4.  With the processor running, slowly add water (1/2 cup water).
5.  Remove dough onto a floured surface. it will be sticky.
6.  Form into a ball, wrap with plastic wrap and put in the fridge.
Preparation: Mushrooms
1.  Get a large sautee pan and another smaller pan that fits inside your large pan .
2.  Cut mushrooms into large pieces that you can spread flat in the large pan (1-2 lbs mushrooms). note: you can repeat these steps to prepare your mushrooms in batches.
3.  Preheat and oil your large pan (4 tbsp olive oil).
4.  Sprinkle mushrooms with a dash of smoked salt or regular salt and a dash of smoked paprika.
5.  Place the smaller pan on top of mushrooms.
6.  Cook over medium heat for 5 minutes. flip mushrooms and cook an additional 5 minutes. remove mushrooms and set aside. repeat as needed until all mushrooms are prepared.
Preparation: Tart Shell
1.  Preheat oven to 400f. R
2.  Remove dough from fridge onto a floured surface.
3.  Roll out into a circle slightly larger than your tart pan.
4.  Gently spread the dough in your tart pan, pushing it into the sides. trim off edges.
5.  Prick dough with a fork multiple times, on the bottom and sides, to prevent bubbles when cooking.
6.  Cut a piece of parchment paper to fit inside the tart pan. Cover the parchment paper with dried beans or rice.
7.  Bake for 30-40 minutes. Remove rice or beans and parchment. Set tart shell aside to cool.
Preparation: Sweet Potato Filling
1.  Cook sweet potato in microwave or oven, cool and peel
2.  Combine sweet potato, vegan butter (1/4 cup vegan butter), cumin (1/2 tsp cumin), lemon juice (1 tsp lemon juice), and chopped walnuts (1/4 cup chopped walnuts) in food processor and process until creamy.
Preparation: Assemble Tart
1.  Carefully remove tart from tart pan, and place on a serving dish. spread sweet potato filling on the bottom of the tart.
2.  Arrange cooked mushrooms over the filling.
3.  Serve cold / room temp.

Comments or questions? contact us. Read our Terms of Use, and Privacy Policy. participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.

   © 2024 All rights reserved.

Vegan Mushroom And Sweet Potato Tart. Recipe on first page, not a blog.