These elegant Mini Mushroom and Walnut Tarts are a delightful treat for any fancy gathering. Featuring a savory blend of finely chopped mushrooms and walnuts, combined with fresh herbs, all encased in a flaky vegan pastry crust, these tarts are baked to perfection until golden and aromatic. Perfect for adding a touch of sophistication to your next event!
Ingredients
For the Vegan Pastry Crust:
- 1 1/4 cups all-purpose flour plus extra for dusting
- 1/4 tsp salt
- 1/2 cup vegan butter chilled and cubed
- 4-5 tbsp ice water
For the Filling:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups mushrooms finely chopped (such as cremini or button mushrooms)
- 1/2 cup walnuts finely chopped
- 1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tsp fresh rosemary finely chopped
- Salt and pepper to taste
- 2 tbsp vegan cream or unsweetened plant-based milk optional, for creaminess
Instructions
- Prepare the Pastry: In a large bowl, combine flour and salt. Add the cubed vegan butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, stirring until the dough comes together. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent and fragrant.
- Add the finely chopped mushrooms, and cook until they release their moisture and begin to brown.
- Stir in the chopped walnuts, thyme, and rosemary. Cook for an additional 2-3 minutes. Season with salt and pepper. Set aside to cool slightly. Stir in vegan cream or plant-based milk if using.
- Assemble the Tarts: Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface. Cut into circles that will fit your mini tart pans.
- Press each dough circle into a mini tart pan. Trim the edges. Prick the bottom of the dough with a fork.
- Spoon the mushroom and walnut mixture into the crusts.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the filling is heated through.
- Serve: Allow to cool slightly before removing from tart pans. Serve warm.
Notes
- Dough Consistency: Ensure the vegan butter is very cold to achieve a flaky crust. If the dough becomes too soft while working, chill it again before rolling.
- Filling Variations: Feel free to experiment with different types of mushrooms or add other herbs like parsley or sage for varied flavors.
- Making Ahead: These tarts can be assembled and refrigerated a day in advance, then baked just before serving to keep them fresh and crisp.
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