This is the perfect main course for vegans (and omnivores) at your holiday table. Both the whole grain crust and the mushroom and chard filling can be made ahead of time, and the tart itself can be baked for up to 2 hours and reheated briefly before serving.
Effective time: 30 minutes | Total time: 2 hours
Vegan Mushroom Tart
Ingredients
- 1 2/3 cups (200g) whole-wheat pastry flour, plus some for dusting
- 1/3 cup (48g) of fine flour
- 3/4 tsp salt, divided
- 7 tbsp (98g) tender coconut oil
- 3 tbsp cashew yogurt
- 1/3 cup ice cold water
- 1 tbsp olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 lb (454g) wild or farmed mushrooms, sliced
- 4 teaspoons herbs of your choice (such as thyme, rosemary and basil)
- 1/2 tsp black pepper
- 3 cups (108g) chopped Swiss chard leaves, thick ribs discarded
- 3 tbsp nutritional yeast
Directions
To make the tart dough, pulse the wheat pastry flour, cornmeal, and 1/4 tsp salt in a food processor, or mix together in a large bowl. Add the coconut oil and pulse, or cut with a pastry cutter, until the coconut oil is in small pieces. In a small measuring cup, combine cashew yogurt with 1/3 cup cold water. Add to the flour mixture and beat until the dough starts to come together. Turn the dough out onto a clean work surface and knead briefly, about 1 minute, until smooth. Form into a 6-inch (15cm) disk, wrap tightly, and refrigerate for at least 30 minutes or up to three days.
To make the filling, heat the olive oil in a large nonstick or cast-iron pan over medium heat. Add leek, mushrooms, mixed herbs, remaining 1/2 tsp salt, and black pepper. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 minutes. Add the Swiss chard and cook, stirring frequently, until wilted, about 3 minutes. Transfer the filling to a large bowl, stir in the nutritional yeast, and allow to cool completely. The filling can be refrigerated for up to 1 day.
Preheat oven to 350°F (177°C). If the dough is too firm, let it stand at room temperature for about 10 minutes. Dust a large sheet of parchment paper with flour and roll the dough into a 12-14-inch (30-35cm) circle, lifting and rotating the dough after each roll. Press together any cracks with your hands. Transfer the dough to a large baking sheet.
Spread the mushroom filling down the center of the dough, leaving a 2-inch (5cm) border. Fold the edges of the dough over the filling, pleating as needed and leaving the center exposed. Bake for 45 minutes, or until the crust is golden brown. Cut into 6 wedges and serve warm.
Works: 6 | Serving Size: 1 wedge
Nutritional value (per serving): Calories: 351; Total Fat: 19g; Saturated Fat: 14g; Monounsaturated fat: 3g; Polyunsaturated fat: 1g; Cholesterol: 0mg; Sodium: 342mg; Protein – 39 g; Dietary Fiber: 7g; Sugar: 2g; Protein: 8g
Food Bonus: Calcium: 2%; Iron: 18%; Potassium: 590mg; Vitamin A: 9%; Vitamin C: 21%
First published in November 2020; Updated June 2026
