Cooking, Lifestyle, Vegan

Vegan tart with aromatic mushrooms and crispy mashed potatoes

Despite being vegan, this recipe will satisfy anybody who loves comforting, rich in flavour meals. I had the chance to check it  many times while we had company over or when we took it with us to number of parties and social gatherings. Currently, it is probably Mike’s favourite dish and the kids love it especially when I make it in individual serving sizes. The recipe for pastry is enough to make one  11″ ( 28 cm) or six 4,5″ (11,5 cm) shells. I often double it up to  make one big and 6 small tarts which are fantastic for work or school lunches.

You will need

For the pastry

1 cup unbleached all purpose flour

1/2 cup whole wheat flour

1/2 cup raw vegan butter ( diced and very well chilled )

1 tsp salt

1 tsp fresh thyme leaves

1 clove  minced garlic

about 5 Tbsp cold water

For the mushroom filling

8 Portobello mushrooms

4 medium red onions

5 cloves darlic

salt, pepper

about 2-3 Tbsp chopped fresh dill

olive oil for frying

For topping

6-8 large potatoes

2 Tbsp vegan butter ( optional )



 This is how you do it


In a large bowl place flour, salt, thyme, garlic and butter and quickly mix together using pastry cutter until the butter bits are about size of small peas. Add a little water at a time and quickly combine the ingredients together with your hands. As soon as the dough comes together without falling apart, form it into a ball, wrap it in parchment paper or  plastic wrap and place in the fridge for minimum 30 minutes.

Mashed potatoes

Peel and dice potatoes, place in the pot, cover with cold water, add salt ( about 1 tsp ). Bring to boil and cook until soft. Drain the water add butter and mush with a potato masher until smooth.  Set aside.

Preheat oven to 400F/200C.


Preheat large cast iron skillet add some oil, sliced mushrooms and sliced onions. Saute on medium temperature until golden brown. Add finely chopped or pressed garlic, salt and pepper and cook stirring for another minute.  Stir in chopped dill and set aside .

Remove the pastry from the fridge and roll on lightly floured surface until the circle is big enough to cover the baking dish. If you are making six small tarts, divide the dough in six equal pieces and than roll to the desired size ( check the picture ).

Fill the tarts with mushrooms and top with mashed potatoes. Bake for about 25-30 minutes. Before serving sprinkle with some chopped, fresh dill ( optional).

make sure the butter is very cold

Enjoy! Happy and healthy year to all of us!