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vegan mushroom tart tarta cu ciuperci

Vegan Mushroom Tart

A savoury vegan tart with golden mushrooms, zucchini and sweet fried onions over a creamy cashew and silken tofu filling, all in a crisp pie crust. It takes about 70 minutes from start to finish, plus soaking the cashews ahead of time.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Choose Serving Size 6

Ingredients 

  • 1 sheet vegan pie crust store-bought

For the filling:

  • 1 cup silken tofu
  • 1 red onion sliced
  • 2 cups mushrooms sliced
  • 1 zucchini sliced
  • ¾ cup raw cashews soaked overnight
  • ¾ cup soy milk unsweetened
  • 2 cloves garlic
  • 2 Tbsp nutritional yeast
  • 3 Tbsp cornstarch
  • 1 tsp thyme fresh
  • ½ tsp black pepper freshly ground
  • ½ tsp salt
  • 2 Tbsp olive oil
  • 1 Tbsp chives chopped

Instructions

  • Preheat the oven to 200 C.
  • Press the crust into the pie pan and prick it thoroughly with a fork. Pre-bake the crust at 200 C until it is set and just barely coloured.
  • Heat a large skillet with 1 Tbsp olive oil over medium heat.
  • Add the zucchini to the skillet in a single layer. Fry for about 4 minutes per side, or until lightly golden on the edges. Remove the cooked zucchini from the pan and set aside.
  • Add the remaining 1 Tbsp olive oil to the same skillet, add the sliced mushrooms and cook for about 6 minutes, or until lightly golden on both sides. Remove the mushrooms from the skillet and set aside.
  • Add the sliced onion to the same skillet and fry for about 5 minutes, until wilted. Set aside.
  • Add the silken tofu, drained cashews, soy milk, garlic, nutritional yeast, cornstarch, thyme, salt and pepper to a food processor.
  • Blend until smooth.
  • Pour the mixture into the pre-baked pie crust. Top with the onion, zucchini and mushrooms, then bake for about 35 minutes, until lightly golden.
  • Let the tart cool, then serve with the chopped chives scattered on top.

Notes

Check the label on your pie crust - many store-bought ones contain butter, so pick a certified vegan sheet. The cashews must be soaked (overnight, or 15-20 minutes in hot water) or the filling will not blend smooth. Keep leftovers covered in the fridge for up to 3 days and reheat in the oven to bring the crust back to life; the tart is just as good served at room temperature.