Mushroom & Walnut Tart (Gluten Free)
A lovely mushroom and walnut tart – perfect for that delicious and special occasion. A nutty crust and ‘cheesy’ mushroom filling.
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 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.
I added the juicy mushrooms at the end then topped with walnuts–so good.
Do you want to know the amazing thing about this recipe? I made the crust 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 my crushed potatoes with spinach and basil pesto, my smoky butterbean hummus and mint dip, and a yummy crisp slaw.
Love, Niki xxx
Ingredients
For the crust
- 1 can chickpeas drained
- 1/2 tsp Sea salt
- Pinch black pepper
- 3 tbsp buckwheat flour
- 2 tbsp olive oil
For the filling
- 150 g cashews soaked for at least 2 hours
- 60 ml water
- 100 g sun-dried tomatoes–in oil drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tbsp wholegrain mustard
- 100 g butter beans or chickpeas drained
- 1 tsp sea salt
- For the fillings
- 250 g mushrooms sliced
- 1 tbsp olive oil
- Pinch sea salt
- Black pepper
- 3 tbsp dill
- 2 tbsp thyme
- Handful for walnuts
To top
- Balsamic vinegar
Instructions
To make the tart base
- Pre heat your oven to 180c.
- 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.
- Grease a loose bottom tart pan then add the dough. Shape it over the bottom and up the sides.
- Bake for 10 minutes then remove from the oven.
To cook the mushrooms
- In a small pan–add the mushrooms and oil, fry for 7-8 minuted until soft.
- Season well.
To make the filling
- Blend all the filling ingredients in a food processor and blitz until smooth.
- Spoon into a large bowl and then mix half the mushrooms and fresh herbs.
To compile the tart
- Spoon the filling into the tart base and press into the corners.
- Now top with the remaining mushrooms and walnuts. Press down a bit.
- Bake for a further 15–20 minutes
- Before serving, drizzle with balsamic vinegar.
15 Responses
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
Hi Jenny
I would cook completely and then freeze xx
I haven’t tried but i think so xx
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.
Brilliant!
So happy to hear you loved it
Much love, Niki xx
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 ✨ ✌️
Aww amazing! so happy xx
Love, Niki xx
Do you think this could be prepared the day before and reheated? Or would it be best making on the day?
Hi Laura
I think it would be fine re-heated.
Best
Niki x
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!
Amazing!
So happy you liked xxx
No buckwheat flour
Hi Marion
You you use any flour you wish
Love, Niki xx