The Perfect Vegan Tart

Is there anything nicer than a long grazing afternoon in the sun accompanied by good food and great company? We think not! So, in light of the weather getting better and the days getting longer (ahem perfect picnic weather) we wanted to share with you one of our favourite picnic packs which is little more boujee than the simple cracker and dip combo.

Introducing our Mushroom and Leek Tart. Although this tart needs a little bit of time to assemble and bake, it is absolutely worth it. You’ll be marvelling at your culinary skills when you take your first bite of your gorgeously creamy filling encased in your flakey and crisp crust. This tart can be enjoyed both warm and cold – the choice is yours. And if you wanted, you could also make single serve tarts instead of one big one (although perhaps a little more fiddly making individual tarts, you’ll shave off some cooking time).

We also want to flag that this tart is a perfect picnic pack for your vegan, dairy free and egg free pals. This means you don’t have to stress about ensuring that you pack alternative options to cater for other attendee’s dietary requirements. This is one of those bakes where although it is vegan, you wouldn’t even realise! There’s no compromise on the taste or flavour.

We’ve got no doubt that this tart will be an absolute picnic crowd pleaser. Happy baking!

P.s. If you’ve got any leftovers simply take it home with you, store it in the fridge, add a yummy mixed green salad and boom your lunch is sorted!

Ingredients

70g rolled oats

80g pine nuts

115g spelt flour

1/2tsp baking powder

2tsp nutritional yeast

1 1/2tsp salt

120ml olive oil

300ml water

190g brown onion

315g leek

1 garlic clove

400g mushrooms

300g silken tofu

2tbsp soy milk

2tbsp corn starch

1/2tsp nutmeg

1/2tsp cracked pepper

1tsp lemon juice

Method

Step 1

Preheat oven to 175°C and grease a 22cm spring-form tart tin.

Step 2

Place oats and pine nuts into a food processor and process for 10-20 seconds, or until it resembles a fine texture. In a medium bowl, combine the oat and pine nut mixture with the spelt flour, baking powder, 1 tsp of nutritional yeast and 1/2 tsp of salt. Gradually pour 90ml of olive oil in and use a fork to mix everything together. The dough should hold together when compressed with your hands. If the dough is still too dry, add 1 tbsp of plant milk.

Step 3

Press the dough into the bottom and sides of your tart case – it should be thin and even all around. Gently prick the base of the dough with a fork and bake for 12-15 minutes.

Step 4

For the filling, heat the remaining 30ml of olive oil in a large saucepan over low-medium heat. Add onions and leek and sauté for 8-10 minutes, before adding garlic and mushrooms. Cook for a further 10 minutes, or until the mushrooms are soft and tender.

Step 5

Place silken tofu, corn starch, soy milk nutmeg and 1 tsp of nutritional yeast in a blender and blend for 10-20 seconds, or until smooth. Transfer the tofu cream to the mushrooms and season with salt, pepper and lemon juice and add in the corn starch. Stir gently, ensuring everything is combined.

Step 6

Pour the filling into your pre-baked tart shell and return to the oven for a further 40-45 minutes, or until golden.