Vegan Mushroom and Pesto Tart
This vegan mushroom tart has a filling made with silken tofu. Sliced mushrooms and a swirl of pesto oil are added before baking. Serve hot with any remaining pesto oil and a side salad.
This recipe is prepared with:
Ingredients
200 g baby chestnut mushrooms
For the pastry
220 g plain flour
110 g vegan butter, cubed, at room temperature
0.5 tsp salt
2 Tbsp water, cold
For the filling
680 g silken tofu
5 Tbsp nutritional yeast
45 g gram flour
50 ml oat milk
1 pinch turmeric
0.25 tsp garlic powder
salt, to taste
black pepper, to taste
For the pesto oil
15 g pine nuts
20 g basil leaves
½ garlic clove, peeled
70 g olive oil
salt, to taste
black pepper, to taste
5 leaves baby spinach, finely chopped
Instructions
STEP 1/6
Assemble the Express Serve attachment with the Fine (2 mm) slicing disc
Place a bowl underneath the attachment
Slice mushrooms into the bowl at medium speed
Remove the attachment from the machine.
STEP 2/6
Making the pastry
Fit the Knife Blade
Add flour, vegan butter and salt into the appliance bowl
Select the Dough preset
Then add water when the timerreaches 15 seconds remaining
Remove the dough from the bowl and shape into a ball
Then flatten into a circle and wrap in plastic wrap
Chill in the fridge for 20 minutes
Then line a tart tin with pastry
Prick the base with a fork
Chill in the fridge for 30 minutes.
STEP 3/6
Preheat the oven to 180ºC
Remove the chilled pastry from the fridge
Line with baking paper and fill with baking beans
Bake for 20 minutes at 180ºC
Remove from the oven and remove the baking beans
Reduce the temperature and bake for 5 minutes at 170ºC
Remove from the oven and set aside.
Tip: Increase the oven temperature to 180ºC.
STEP 4/6
Making the filling
Clean the appliance bowl and fit the Knife Blade
Add tofu, nutritional yeast, gram flour, oat milk, garlic powder, turmeric, salt and pepper
Select the Puree preset
Remove the appliance bowl from the machine and set aside.
STEP 5/6
Making the pesto oil
Fit the Personal Blender attachment
Add pine nuts, basil leaves, garlic, olive oil, salt and pepper into the Personal Blender
Select the Blend preset.
STEP 6/6
Assemble
Add the tofu mixture, half of the sliced mushrooms and spinach into a clean bowl
Stir until combined
Transfer the mixture into the pastry case
Then add pesto oil, creating decorative swirls in the tofu mixture
Top with the remaining mushrooms
Bake for 45 minutes, 180ºC.
To serve
Serve hot with the remaining pesto oil and salad
Substitutions:
Baby chestnut mushrooms can be replaced with chestnut mushrooms
Vegan Mushroom and Pesto Tart
This vegan mushroom tart has a filling made with silken tofu. Sliced mushrooms and a swirl of pesto oil are added before baking. Serve hot with any remaining pesto oil and a side salad.
Ingredients
200 g baby chestnut mushrooms
For the pastry
220 g plain flour
110 g vegan butter, cubed, at room temperature
0.5 tsp salt
2 Tbsp water, cold
For the filling
680 g silken tofu
5 Tbsp nutritional yeast
45 g gram flour
50 ml oat milk
1 pinch turmeric
0.25 tsp garlic powder
salt, to taste
black pepper, to taste
For the pesto oil
15 g pine nuts
20 g basil leaves
½ garlic clove, peeled
70 g olive oil
salt, to taste
black pepper, to taste
5 leaves baby spinach, finely chopped
FDM73.850SS
Instructions
STEP 1/6
Assemble the Express Serve attachment with the Fine (2 mm) slicing disc
Place a bowl underneath the attachment
Slice mushrooms into the bowl at medium speed
Remove the attachment from the machine.
STEP 2/6
Making the pastry
Fit the Knife Blade
Add flour, vegan butter and salt into the appliance bowl
Select the Dough preset
Then add water when the timerreaches 15 seconds remaining
Remove the dough from the bowl and shape into a ball
Then flatten into a circle and wrap in plastic wrap
Chill in the fridge for 20 minutes
Then line a tart tin with pastry
Prick the base with a fork
Chill in the fridge for 30 minutes.
STEP 3/6
Preheat the oven to 180ºC
Remove the chilled pastry from the fridge
Line with baking paper and fill with baking beans
Bake for 20 minutes at 180ºC
Remove from the oven and remove the baking beans
Reduce the temperature and bake for 5 minutes at 170ºC
Remove from the oven and set aside.
Tip: Increase the oven temperature to 180ºC.
STEP 4/6
Making the filling
Clean the appliance bowl and fit the Knife Blade
Add tofu, nutritional yeast, gram flour, oat milk, garlic powder, turmeric, salt and pepper
Select the Puree preset
Remove the appliance bowl from the machine and set aside.
STEP 5/6
Making the pesto oil
Fit the Personal Blender attachment
Add pine nuts, basil leaves, garlic, olive oil, salt and pepper into the Personal Blender
Select the Blend preset.
STEP 6/6
Assemble
Add the tofu mixture, half of the sliced mushrooms and spinach into a clean bowl
Stir until combined
Transfer the mixture into the pastry case
Then add pesto oil, creating decorative swirls in the tofu mixture
Top with the remaining mushrooms
Bake for 45 minutes, 180ºC.
To serve
Serve hot with the remaining pesto oil and salad
Substitutions:
Baby chestnut mushrooms can be replaced with chestnut mushrooms