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.
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.
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.
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.
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.
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.
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