Mushroom & Walnut Tart (vegan & gluten free)

I’m always on the hunt for tasty plant based festive centre piece recipes – as I guess many of us are. My Mushroom & Walnut Tart is perfect for that – delicious and a bit special.

The creamy filling is made from a combination of cashews and chickpeas or butter beans which add a little lightness to the mix. Then add in some nutritional yeast for cheesy-ness and the sun dried tomatoes add loads of flavour.

The juicy mushrooms are added at the end then topped with walnuts – so good.

Do you want to know the amazing thing about this recipe? The crust is made from tin chickpeas! How cool is that? So naturally gluten free and lower fat than pastry. Let me know what you think!

I love to serve this with;



Crispy potatoes

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  aprox 8 servings
  20 mins preparation time
  1 hr cook time


For the crust; 

  • 1 can chickpeas drained 
  • 1/2 tsp Sea salt 
  • Pinch black pepper 
  • 3 tbsp buckwheat flour 
  • 2 tbsp olive oil 

To make the filling;

  • 150g cashews (soaked for at least 2 hours)
  • 60ml water
  • 100g sun dried tomatoes – in oil drained
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder 
  • 1 tbsp whole grain mustard
  • 100g butter beans or chickpeas drained 
  • 1 tsp sea salt  


  • 250g mushrooms sliced 
  • 1 tbsp olive oil 
  • Pinch sea salt 
  • Black pepper
  • 3 tbsp dill 
  • 2 tbsp thyme 
  • Handful for walnuts 

To top;

  • Balsamic vinegar


To make the tart base;

  1. Pre heat your oven to 180c.
  2. Add the ingredients to a food processor and blitz until everything comes together into a dough. You may need to scrape the sides a few times. 
  3. Grease a loose bottom tart pan then add the dough. Shape it over the bottom and up the sides.
  4. Bake for 10 minutes then remove from the oven.

To cook the mushrooms;

  1. In a small pan – add the mushrooms and oil, fry for 7-8 minuted until soft.
  2. Season well.

To make the filling;

  1. Blend all the filling ingredients in a food processor and blitz until smooth.
  2. Spoon into a large bowl and then mix half the mushrooms and fresh herbs.

To compile the tart;

  1. Spoon the filling into the tart base and press into the corners.
  2. Now top with the remaining mushrooms and walnuts. Press down a bit.
  3. Bake for a further 15 – 20 minutes
  4. Before serving drizzle with balsamic vinegar.

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  1. Jenny on November 12, 2021 at 11:01 am

    Do you think this would freeze ok? Perhaps freezing it before the final baking stage and then baking from frozen for about 10 minutes longer? I’m hosting for about 15 people over the holidays, so doing as much preparation beforehand is essential.
    Thanks, Jenny

    • Niki on August 4, 2022 at 7:12 pm

      I haven’t tried but i think so xx

  2. Hannah on April 23, 2021 at 10:01 am

    Hi Niki
    I’d love to try this at the weekend. What size pan do I need? x

    • Niki on August 4, 2022 at 7:35 pm

      I used a 20cm xxx

  3. Catherine on April 12, 2021 at 5:50 pm

    Oh my goodness, this is the tasiest tart ever!! Thank you so much Niki. The recipe for the tart base makes the most perfectly moist and held together tart!
    I cannot wait to make this for my family.

    • Niki on April 27, 2021 at 6:48 am

      So happy to hear you loved it
      Much love, Niki xx

  4. […] Mushroom & Walnut Tart – this is perfect for a larger crowd as it feeds plenty, with slices left over for tomorrow’s lunch. The mushrooms add a meaty texture and the walnuts are the perfect pairing for any variety of vegetable dishes. […]

  5. Tanzie Beart on February 4, 2021 at 2:53 pm

    Niki you are a gift to the vegan recipe world! Your recipes are truly delicious and utterly satisfying, I just find it impossible to pick a favourite! Thanks to Derek Sarno I found you and all your epic recipes 🙌💚✨🌱✌️

    • Niki on February 17, 2021 at 3:07 pm

      Aww amazing! so happy xx
      Love, Niki xx

  6. Ian on February 3, 2021 at 9:12 pm

    What size of flan tin please?

    • Niki on August 4, 2022 at 7:35 pm

      I used a 20cm xxx

  7. Laura on January 28, 2021 at 9:33 pm

    Do you think this could be prepared the day before and reheated? Or would it be best making on the day?

    • Niki on January 29, 2021 at 6:47 pm

      Hi Laura
      I think it would be fine re-heated.
      Niki x

  8. Jennifer W on January 11, 2021 at 1:30 am

    This recipe is great! So beautiful! I roasted the onions for about 20 min. to get a little extra crispiness. My only challenge was transferring all the measurements (grams) to cups. I was too lazy to weigh everything (: Thank you for this inspiring, fun recipe! I needed something different and this was it!

    • Niki on January 29, 2021 at 6:48 pm

      So happy you liked xxx

  9. Marion on December 11, 2020 at 1:31 pm

    No buckwheat flour 🙈

    • Niki on January 31, 2021 at 9:22 am

      Hi Marion
      You you use any flour you wish
      Love, Niki xx

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