Vegan Mushroom Tart | MyFitnessPal

That is the proper primary course for vegans (and omnivores) at your vacation desk. Each the whole-grain crust and the mushroom and chard filling will be made upfront, and the tart itself will be baked as much as 2 hours forward and reheated briefly proper earlier than serving. 

Energetic time: half-hour | Complete time: 2 hours

Vegan Mushroom Tart

Elements

• 1 2/3 cups (200g) whole-wheat pastry flour, plus extra for dusting
• 1/3 cup (48g) fantastic cornmeal
• 3/4 tsp salt, divided
• 7 tbsp (98g) softened coconut oil
• 3 tbsp plain cashew yogurt
• 1/3 cup ice chilly water
• 1 tbsp olive oil
• 1 massive leek, white and lightweight inexperienced elements solely, thinly sliced
• 1 lb (454g) wild or wild-cultivated mushrooms, sliced
• 4 tsp blended herbs of your alternative (akin to thyme, rosemary and basil)
• 1/2 tsp black pepper
• 3 cups (108g) chopped Swiss chard leaves, thick ribs discarded
• 3 tbsp dietary yeast

Instructions

To make the tart dough, pulse the whole-wheat pastry flour, cornmeal, and 1/4 tsp salt in a meals processor, or whisk collectively in a big bowl. Add the coconut oil and pulse, or lower in with a pastry cutter, till the coconut oil is in tiny items. In a small measuring cup, mix the cashew yogurt with 1/3 cup chilly water. Add to the flour combination and pulse till the dough begins to clump. Flip the dough out onto a clear work floor and knead briefly, about 1 minute, till easy. Type right into a 6-inch (15cm) disc, wrap tightly, and refrigerate for a minimum of half-hour or as much as 3 days.

To make the filling, warmth the olive oil in a big nonstick skillet or cast-iron pan over medium warmth. Add the leek, mushrooms, blended herbs, remaining 1/2 tsp salt, and black pepper. Prepare dinner, stirring often, till the mushrooms launch their liquid and start to brown, about 8 minutes. Add the Swiss chard and cook dinner, stirring continuously, till wilted, about 3 minutes. Switch the filling to a big bowl, stir within the dietary yeast, and let cool fully. The filling could also be refrigerated for as much as 1 day.

Preheat the oven to 350°F (177°C). If the dough may be very agency, let it stand at room temperature for about 10 minutes. Sprinkle a big sheet of parchment paper with flour and roll the dough right into a 12–14-inch (30–35cm) circle, lifting and rotating the dough after every roll. Press collectively any cracks along with your fingertips. Switch the dough on the parchment to a big baking sheet.

Unfold the mushroom filling over the middle of the dough, leaving a 2-inch (5cm) border. Fold the sides of the dough over the filling, pleating as wanted and leaving the middle uncovered. Bake for 45 minutes, or till the crust is golden brown. Lower into 6 wedges and serve heat.

Serves: 6 | Serving Measurement: 1 wedge

Vitamin (per serving): Energy: 351; Complete Fats: 19g; Saturated Fats: 14g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 342mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 2g; Protein: 8g

Vitamin Bonus: Calcium: 2%; Iron: 18%; Potassium: 590mg; Vitamin A: 9%; Vitamin C: 21%

Initially printed November 2020; Up to date June 2026