This is a fully from-scratch recipe but it's worth the effort. Vegan with tons of rich flavor. Read the recipe and plan ahead.
1-2 hours, One large tart
| 2 cups | Flour |
| 1 ¼ cup | Vegan Butter, cold, divided (1 cup for dough, 1/4 cup for tart) |
| ½ cup | Ice-cold water |
| 1 ½ pounds | Mushrooms (1 ½ pounds) |
| 1 large | Sweet potato (1 large) |
| 4 Tbsp | Olive oil |
| to taste | Smoked sea salt or salt and smoked paprika |
| ¼ cup | Vegan butter |
| ½ tsp | Cumin |
| 1 tsp | Lemon juice |
| ¼ cup | Chopped walnuts |
| 2 cups | Dried beans or uncooked rice to use when cooking tart shell. |
| 1. Cut vegan butter (1 cup) into 1/2-inch cubes. |
| 2. Add vegan butter (1 cup) and flour (2 cups) to a food processor. |
| 3. Pulse quickly a few times to combine. |
| 4. With the processor running, slowly add ice-cold water (½ cup). |
| 5. Remove dough onto a floured surface; it will be sticky. |
| 6. Form into a ball, wrap with plastic wrap, and put in the fridge. |
| 1. Get a large sauté pan and a smaller pan that fits inside your large pan . |
| 2. Cut mushrooms (1 ½ pounds) into large pieces that you can spread flat in the large pan. |
| 3. Preheat and oil your large pan (4 Tbsp olive oil). |
| 4. Sprinkle mushrooms with a dash of smoked salt or regular salt and a dash of smoked paprika. |
| 5. Place the smaller pan on top of the mushrooms. |
| 6. Cook over medium heat for 5 minutes. |
| 7. Flip mushrooms and cook an additional 5 minutes. |
| 8. Remove mushrooms and set aside. Repeat as needed until all mushrooms are prepared. © RecipeRoulette.net |
| 1. Preheat the oven to 400°F. |
| 2. Remove dough from the fridge onto a floured surface. |
| 3. Roll out the dough into a circle slightly larger than your tart pan. |
| 4. Gently spread the dough in your tart pan, pushing it into the sides and trimming off the edges. |
| 5. Prick the dough with a fork multiple times, on the bottom and sides, to prevent bubbles when cooking. |
| 6. Cut a piece of parchment paper to fit inside the tart pan. |
| 7. Cover the parchment paper with dried beans or rice. |
| 8. Bake for 30-40 minutes. |
| 9. Remove the rice or beans and parchment. Set the tart shell aside to cool. |
| 1. Cook sweet potato (1 large) in the microwave or oven, then cool and peel. |
| 2. Combine sweet potato (1 large), vegan butter (¼ cup), cumin (½ tsp), lemon juice (1 tsp), and chopped walnuts (¼ cup) in a food processor and process until creamy. |
| 1. Carefully remove the tart from the tart pan and place it on a serving dish. |
| 2. Spread the sweet potato filling on the bottom of the tart. |
| 3. Arrange cooked mushrooms over the filling. |
| 4. Serve cold or at room temperature. |
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