Cheese and Mushroom Tarts (vegan)

Sometimes you just need a mouth-filling, buttery bite that fills you up and leaves a smile on your face. I'm excited to introduce my Cheese and Mushroom Tarts, made with an easy cheese sauce that uses ingredients you probably already have, and a crunchy, short base that you can use again and again for lots of different recipes. While these tarts may not have the sharpest look, they taste incredible. Perfect for parties, appetizers or hungry vegans. 

Note: The cooked pastry freezes well, so you can save time by making it in advance and heating before use.

Ingredients for the pastry

  • 440g flour
  • 1 tsp salt
  • 200g vegan butter
  • 80g shortening
  • 130ml soy milk

Ingredients for the filling

  • 90g vegan butter
  • 25g plain flour
  • 1 tbs nutritional yeast
  • 250ml soy milk
  • Salt and pepper, to taste
  • 100g mushrooms, finely diced
  • Handful of baby spinach

Vegan pastry

Shortcrust pastry

Cheese and spinach tart

Vegan tarts

Vegan cheese pie

Instructions for the pastry

  • Set aside two mini tart pans or approximately six single serve cases. 
  • In a large bowl, combine flour and salt.
  • Add butter and shortening, and mix with your hands, smearing together. Don't over mix - you want to be able to see chunks and streaks of butter throughout.
  • Add milk and mix until mixture just comes together.
  • Wrap in baking paper and place in the fridge to set for 30 minutes.
  • Preheat oven to approximately 180 degrees Celsius.
  • Press pastry into prepared pans, prick each one with two fork marks and place in the oven to cook for approximately 15 minutes, or until golden in colour.
  • Remove from the oven and set aside.

Instructions for the filling

  • Melt butter in a medium saucepan over a low heat.
  • Add flour and whisk until a thick paste forms.
  • Add remaining ingredients, and continuing mixing at regular intervals.
  • Once mixture is thick and creamy, remove from the heat.
  • Evenly divide mixture into prepared cases and serve hot. 

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