Vegan Mushroom Tart

Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires

The creamy-like filling of this tart is reminiscent of a light fluffy quiche. We’ve topped the tofu filling with garlic sautéed mushrooms, but you could use any number of combinations from cherry or heirloom tomatoes and basil, or leek and pumpkin and in springtime asparagus.


2 cups flour
½ tsp
½ cup vegan yoghurt
2 tbsp olive oil
4 tbsp cold water


3–4 tbsp extra virgin olive oil
½ an onion, finely diced
2–3 cloves garlic, peeled and chopped
3–4 cups mushrooms, sliced
fresh thyme

Tofu cream filling

400–500g silken tofu, drained
2 tbsp
3 tbsp cornflour
3 tbsp nutritional yeast (optional)
1 tsp garlic powder
1 tsp salt
½ tsp white pepper

Place the flour and salt in a food processor along with the yoghurt. Process and once combined drizzle in the oil then the water a tbsp at a time. Continue to process until the pastry comes together in a ball. Cover and rest in the fridge for at least 30 minutes.

On a floured bench, roll out the dough evenly until it is big enough to fill your tin. (I used a 13 x 35cm rectangular tin but a 25cm round tin will work too). Press the dough into the tin and trim the edges. Prick the base a few times with a fork then cover with baking paper and dry beans or baking weights. Blind bake at 180°C for 15 minutes. Remove the beans and paper and continue to cook for another 5 minutes.


In two or three batches heat a little of the oil in a large fry pan and sauté the mushrooms, onion and garlic with a few sprigs of thyme.

Tofu Cream Filling

Place the tofu, cornflour, nutritional yeast (if using), garlic powder, salt and pepper in a food processor and blend until smooth and creamy. Taste and adjust seasonings if needed.

Pour the tofu filling into the par baked tart case. Top with the sautéed mushrooms and bake for 45–50 minutes at 180°C until the filling is set and the pastry is crispy.

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