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
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
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