Vegan Mushroom & Brussels Tart
A delightfully savory tart filled with mushrooms, brussels spouts & leeks, covered in a thickened white wine sauce, & baked on a perfectly flakey crust
Equipment
- Tart Pan
- Rolling Pin
Ingredients
Crust
- 2 ½ cups Flour
- 1 cup Butter, cold
- 1 tsp Salt
- ½ cup Ice Water
Filling
- 20 oz Mixed mushrooms, thinly sliced
- 8 oz Brussels Sprouts, thinly sliced
- 3 cloves Garlic, minced
- 1 Leek, sliced
- 2 tbsp Thyme, chopped
- 2 tbsp Oil
- ½ cup White wine
- 2 tsp Flour
- ½ cup Veggie broth or water
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
Prepare the crust
- Combine sifted flour and salt in a large bowl.
- Add scoops of cold butter to the bowl, one tbsp at a time.
- Use your hands to fully combine the butter with the flour and salt.
- Add cold water slowly and continue to combine with your hands until a dough forms.
- Place the dough on a floured surface or piece of parchment paper and shape it into a disk.
- Wrap the dough disk in plastic wrap and place it in the refrigerator to chill for at least a half hour.
Prepare the filling
- Heat oil in a large pan over medium heat.
- When the oil is hot, add the chopped leeks and saute for 5 minutes, making sure to stir often to avoid burning.
- Add the garlic and thyme and cook for another 3 minutes.
- Add the mushrooms, salt/pepper and cook for about 8 minutes or until the mushrooms start to release their moisture.
- When the mushrooms become soft, add the white wine, brussels and cook for 5 minutes.
- While the veggies cook, use a small bowl to mix the flour with the veggie broth until the flour dissolves.
- Add the flour/broth mixture to the veggies and stir to combine. Cook until the liquid in the pan thickens.
- Remove the veggies from the heat and set aside to cool.
Roll the dough
- Preheat oven to 360°F.
- Remove dough from the refrigerator, place it on a floured surface and roll it out to the desired thickness. (Standard thickness = ⅛ - ¼ inch)
- Carefully place the dough into a greased tart pan. (Preferably one with a removable bottom).
- Press the dough down to conform it to the shape of the pan and trim the overhang with scisccors.
- Prick the dough with a fork a couple times.
- Pour the filling into the dough.
- Use excess dough to create any design you'd like and carefully place it on top of the filling.
Bake
- Place the tart in the oven and cook for 1 hour. If it begins to burn, cover the tart with foil until the hour is complete.
- Remove from the oven an allow it to cool for at leat 10 minutes.
- Enjoy!