Whoever said tarts had to be sweet? This savory, garlicky mushroom tart is filled with umami flavor, onion-y goodness, and herbs. If you thought a succulent, dairy-free crust was an impossible feat, you will be wowed by this recipe. Absolutely mouthwatering!

Mushroom and Garlic Tarts [Vegan]


For the Crust:

  • 2 4/5 cups self-rising flour
  • 2/5 cup sunflower oil
  • 1/5 cup cold soy milk
  • 1/2 teaspoon salt

For the Filling:

  • 17.6 ounces mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • Fresh oregano or thyme
  • 4/5 cup and 2 teaspoons soy cream
  • 1 tablespoon olive oil
  • Salt and pepper


For the Crust:

  1. In a bowl, place flour. Make a hole in the middle and add oil, milk, and salt. Knead the ingredients with your hands until liquid is absorbed.
  2. Knead the dough and shape it into a ball. Cover the dough with a plastic wrap and put it in the refrigerator for an hour. When the filling is ready, roll dough and transfer to  tartlet pans.

For the Filling:

  1. In a non-sticking pan, cook mushrooms, garlic, and onion on medium heat until soft. Season with salt and pepper and add thyme or oregano.
  2. When done cooking, add soy cream and olive oil and cook for another 2 minutes. Then remove from heat and allow to cool. Empty the filling into the tartlets. Sprinkle with sesame seeds (optional) and bake in preheated oven at 360°F for about 1 hour until golden brown.

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Nutritional Information

Total Calories: 2581 | Total Carbs: 299 g | Total Fat: 140 g | Total Protein: 59 g | Total Sodium: 6383 g | Total Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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