Can I use all-purpose flour instead of self-rising flour for the crust?

The recipe specifically calls for self-rising flour, which provides leavening. If using all-purpose, you would need to add a leavening agent like baking powder and adjust the salt accordingly.

What kind of mushrooms are best for the tart filling?

The recipe specifies 'mushrooms, finely chopped,' so common varieties like cremini or white button mushrooms would work well. Ensure they are finely chopped for the best texture in the filling.

How do I know when the Mushroom and Garlic Tarts are fully baked?

The tarts are fully baked when they are golden brown after about 1 hour in a preheated 360 degreesF oven. The crust should appear crisp and the filling set.

Can I substitute the soy milk and soy cream in the recipe?

For the crust, other cold plant milks like almond or oat milk could work. For the filling, other plant-based creams suitable for cooking, such as oat or cashew cream, could be used as alternatives.

How should I store leftover Mushroom and Garlic Tarts?

Once cooled, store leftover Mushroom and Garlic Tarts in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in an oven or toaster oven for best results.

9 years ago

Mushroom and Garlic Tarts
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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Close-up of golden brown vegan mushroom and garlic tarts, sprinkled with sesame seeds, served on a rustic wooden board with fresh herbs.

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Mushroom Recipes

Mushroom and Garlic Tarts [Vegan]

2581

Dairy Free

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!

Ingredients You Need for 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

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How to Prepare Mushroom and Garlic Tarts [Vegan]

For the Crust:

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.
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:

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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.