Happy Sunday! I’ve got the perfect weekend lunch or dinner recipe for you guys today: vegan creamy mushroom sage tart in a crispy almond crust.
It was inspired by one of my favourite creamy mushroom pasta dishes. I really wanted to mix it up and make something a little different, extra cozy and a bit more festive. An almond crust tart seemed to fit the bill nicely.
The tart would make a great addition to a festive dinner party, Thanksgiving lunch or an autumnal weekend brunch. I think it would also be the perfect comfort food to warm you up on a rainy afternoon!
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- 115 g oats
- 150 g ground almonds
- Generous pinch of salt
- 3 Tbsp olive oil
- 3 Tbsp water
- 300 g chestnut mushrooms
- Pinch of salt
- Pinch of pepper
- Pinch of nutmeg
- 2 big handful fresh sage leaves
- 350 g silken tofu
- 1½ Tbsp lemon juice
- 2 garlic cloves
- ¼ tsp salt
- 1 Tbsp olive oil
- 2 Tbsp corn flour
- Generous pinch of black pepper
- Pre-heat the oven to 180˚C.
- For the crust add the oats to a food processor or blender and blitz until you have a rough oat flour. Add the ground almonds, salt, olive oil and water and pulse just to combine.
- Once the dough is well mixed and sticks together when you pinch it, press it in a greased cake tin with removable bottom. I used a round 18cm tin.
- Pop the tart crust in the oven for 15 minutes and move on to the filling.
- Clean and slice the mushrooms and fry them in a frying pan with a drizzle of olive oil and a pinch of salt, pepper and nutmeg. Once the mushrooms start turning golden brown, add the roughly chopped sage leaves. I’ve made the tart a couple of times and I found you can’t really go wrong with adding a lot of sage! So if you’re unsure about the amount go for a bit more rather than less.
- Fry for another couple of minutes until there’s no more mushroom liquid in the frying pan. Waiting for the liquid to evaporate helps the tart to set.
- Now place the silken tofu, lemon juice, garlic cloves, salt, olive oil, corn flour and black pepper in your food processor or blender and blitz until smooth and creamy.
- Fold in the mushrooms and sage and scoop the filling in the almond crust. I’ve kept a little bit of the mushrooms and sage to decorate the top of the tart.
- Pop the tart in the oven and bake for 40-50 minutes. You can cover the top with tinfoil if the top is starting to brown too much.
- You can eat the tart piping hot, straight out of the oven which means the filling will be still soft and creamy and not fully set. Or you can let it cool and fully set for 4 hours or overnight and eat it cold like a quiche. Both options are absolutely delicious! Enjoy!