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. © FirstPageRecipes.com |
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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