This is the perfect main course for vegans (and omnivores) at your holiday table. Both the whole-grain crust and the mushroom and chard filling can be made in advance, and the tart itself can be baked up to 2 hours ahead and reheated briefly right before serving. If you’re not serving vegans, add a sprinkle of grated Gruyere cheese to the filling to add more protein.
Active time: 30 minutes Total time: 2 hours
Rustic Vegan Mushroom Tart
Ingredients
- 1 2/3 cups (160g) whole-wheat pastry flour (spooned into a measuring cup and leveled with knife), plus more for rolling out crust
- 1/3 cup (55g) fine cornmeal
- 3/4 teaspoon salt, divided
- 7 tablespoons (102g) coconut oil (scoopable, not liquid)
- 3 tablespoons plain cashew yogurt
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 pound (454g) wild or wild-cultivated mushrooms, sliced
- 4 teaspoons mixed herbs of your choice (such as thyme, rosemary and basil)
- 1/2 teaspoon black pepper
- 3 cups (85g) chopped Swiss chard leaves, thick ribs discarded
- 3 tablespoons nutritional yeast
- Freshly ground black pepper
Directions
To make the tart dough: In a food processor or large bowl, pulse or whisk the flour, cornmeal and 1/4 teaspoon of salt. Add the coconut oil and pulse or cut with a pastry cutter until the coconut oil is in tiny pieces, 10 one-second pulses. In a small measuring cup, combine the yogurt with 1/3 cup (237ml) cold water. Add to the flour mixture and pulse until the mixture begins to clump. Dump the mixture out onto a clean work surface and press and knead briefly until the dough comes together and is smooth, 1 minute. Form dough into a 6-inch (15-cm) disc. Wrap with plastic and refrigerate for at least 30 minutes and up to 3 days.
To make the filling: Heat the oil in a large non-stick skillet or cast-iron pan over medium heat. Add the leeks, mushrooms, herbs, remaining 1/2 teaspoon salt and pepper. Cook, stirring occasionally, until the mushrooms have given off their liquid and begin to brown, 8 minutes. Add the chard and cook, stirring frequently, until the leaves are wilted, 3 minutes. Scrape filling into a large bowl, stir in the nutritional yeast, and let cool completely. (The filling can be made up to 1 day ahead and refrigerated in an airtight container.)
Preheat the oven to 350°F (177°C). If the tart dough is very firm, let it rest for 10 minutes at room temperature to make it easier to roll out. Sprinkle a large piece of parchment with flour. Roll the dough out on the parchment, picking up the dough and rotating it a quarter turn after each roll, until it is about 12–14 inches (30–35cm) in diameter. Mend any cracks by pressing the dough back together with your fingers. Carefully transfer the dough (on the parchment) to a large baking sheet; the edges may fall over the sides.
Spread the mushroom filling over the center of the dough, leaving a 2-inch (5cm) border all around. Fold the outside edges of the dough up and over the filling, leaving some of the filling uncovered in the center. The dough overlaps and pleats in places; it’s meant to look rustic. Bake until the crust is golden brown on the bottom, 45 minutes. Cut into 6 wedges and serve warm.
Serves: 6 | Serving Size: 1/6 of recipe
Nutrition (per serving): Calories: 325; Total Fat: 20g; Saturated Fat: 14g; Monounsaturated Fat: 3g; Cholesterol: 1mg; Sodium: 342mg; Carbohydrate: 31g; Dietary Fiber: 8g; Sugar: 0g; Protein: 9g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
