Wild Mushroom Tart with Basil Cashew Cream

I don’t often impress myself with a meal.  I ho-hum and receive the praise of others graciously, but more often than not, I think I could have done something better. That is not the case with this recipe!  It was an amalgamation of a non-vegan Mushroom Tart recipe on epicurious, and a recipe for Basil Cashew Cream from the Millennium Cookbook, which I altered slightly.  The combo was to-die-for!  Flakey puff pastry (what an incredible product!) and wild mushrooms from Hui’s Organic Mushrooms in Aldergrove (available at the Vancouver Farmer’s Market) were SO DELICIOUS!

With the leftover puff pastry I made Cinnamon Peach Tarts for breakfast the next morning…It’s been a tart-tastic couple of days!

Ingredients for 2 Wild Mushroom Tarts:

1 big sheet of puff pastry, thawed and cut in half (if you want to make four servings, double the mushroom mixture)

1/4 cup Earth Balance or vegan margarine of your choice

1/2 cup finely minced shallot

4 cups assorted wild mushrooms, chopped

1/2 teaspoon coarse sea salt

1/2 coarse ground pepper

splash of marsala wine (optional)

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons lemon zest

1/4 cup Basil Cashew Cream

thyme sprigs for garnish

Basil Cashew Cream:

1/2 cup raw, unsalted cashews

1 cup fresh basil leaves

2 teaspoons light miso paste

juice of 1 lemon

sea salt, to taste

Place all ingredients in blender and blend till very smooth.  Pour into plastic squeeze bottle for easy drizzling over the tarts when they’re done.  Reserve 1/4 cup of the Basil Cashew Cream for the mushroom mixture.

Method:

Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on a rimmed baking sheet.

Melt Earth Balance in a heavy large skillet over medium-high heat.  Add shallots and saute for 2 minutes.  Add mushrooms; sprinkle with coarse salt and pepper, and splash with marsala wine, if using.  Saute until tender and lightly browned, about 4-6 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add chopped thyme, lemon zest.  Mix in 1/4 cup of the Basil Cream.

Line your baking sheet with parchment paper.

Position rack in the middle of oven* and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.

Bake tarts 10-12 minutes, watching carefully. Transfer to plates; drizzle with Basil Cream and garnish with thyme sprigs.

If making 4 portions and doubling the mushroom mixture, you’ll need two baking sheets.  You’ll also want to place 1 rack in the top third of oven and 1 in the bottom third.  Also add about 10 more minute to cooking time, reversing sheets half way through.

Enjoy!

~The Vegan Project

 

 

 

 

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