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These elegant Mini Mushroom and Walnut Tarts are a delightful treat for any fancy gathering. Featuring a savory blend of finely chopped mushrooms and walnuts, combined with fresh herbs, all encased in a flaky vegan pastry crust, these tarts are baked to perfection until golden and aromatic. Perfect for adding a touch of sophistication to your next event!
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Total Time 1 minute
Course Appetizer, Brunch, Side Dish, Snack
Cuisine European
Servings 4
Calories 180 kcal

Ingredients
  

For the Vegan Pastry Crust:

  • 1 1/4 cups all-purpose flour plus extra for dusting
  • 1/4 tsp salt
  • 1/2 cup vegan butter chilled and cubed
  • 4-5 tbsp ice water

For the Filling:

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 cups mushrooms finely chopped (such as cremini or button mushrooms)
  • 1/2 cup walnuts finely chopped
  • 1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 tsp fresh rosemary finely chopped
  • Salt and pepper to taste
  • 2 tbsp vegan cream or unsweetened plant-based milk optional, for creaminess

Instructions
 

  • Prepare the Pastry: In a large bowl, combine flour and salt. Add the cubed vegan butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
  • Gradually add ice water, stirring until the dough comes together. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
  • Make the Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent and fragrant.
  • Add the finely chopped mushrooms, and cook until they release their moisture and begin to brown.
  • Stir in the chopped walnuts, thyme, and rosemary. Cook for an additional 2-3 minutes. Season with salt and pepper. Set aside to cool slightly. Stir in vegan cream or plant-based milk if using.
  • Assemble the Tarts: Preheat your oven to 375°F (190°C).
  • Roll out the chilled dough on a lightly floured surface. Cut into circles that will fit your mini tart pans.
  • Press each dough circle into a mini tart pan. Trim the edges. Prick the bottom of the dough with a fork.
  • Spoon the mushroom and walnut mixture into the crusts.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the filling is heated through.
  • Serve: Allow to cool slightly before removing from tart pans. Serve warm.

Notes

  • Dough Consistency: Ensure the vegan butter is very cold to achieve a flaky crust. If the dough becomes too soft while working, chill it again before rolling.
  • Filling Variations: Feel free to experiment with different types of mushrooms or add other herbs like parsley or sage for varied flavors.
  • Making Ahead: These tarts can be assembled and refrigerated a day in advance, then baked just before serving to keep them fresh and crisp.
These mushroom and walnut mini tarts combine the earthy flavors of mushrooms and walnuts with the richness of vegan pastry for a truly special appetizer or snack. Perfect for impressing guests at any gathering!
Keyword mushroom, mushrooms, vegan, vegan recipe