Mushroom And Pea Tart (Vegan Friendly) Recipe

Name: Mushroom And Pea Tart (Vegan Friendly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil + 1/2 cup for brushing on filo dough; 4 tablespoons vegan butter such as earth balance; 20 ounces assorted mushrooms, chopped; 1 cup celery, finely chopped; 1 medium onion, finely chopped; 6 gloves of garlic, finely chopped; 3 tablespoons fresh thyme, finely chopped; 3 tablespoons fresh marjoram, finely chopped; 4 tablespoons AP flour; 1/2 cup dry white wine; 1 cup vegetable stock; 2 cups grated baked potato. Approximently 2 medium baked potatoes; 4 tablespoons soy sour cream; salt &pepper, to taste.; 1 cup fresh or thawed peas; 16 sheets of filo dough

Servings: persons

4 tablespoons olive oil + 1/2 cup for brushing on filo dough
4 tablespoons vegan butter such as earth balance
20 ounces assorted mushrooms, chopped
1 cup celery, finely chopped
1 medium onion, finely chopped
6 gloves of garlic, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons fresh marjoram, finely chopped
4 tablespoons AP flour
1/2 cup dry white wine
1 cup vegetable stock
2 cups grated baked potato. Approximently 2 medium baked potatoes
4 tablespoons soy sour cream
salt &pepper, to taste.
1 cup fresh or thawed peas
16 sheets of filo dough

1
In large saute' pan, heat oil and butter over medium heat.
2
Add mushrooms, celery, onions and garlic. Cook until tender.
3
Stir in fresh thyme and marjoram.
4
Scatter flour over all the vegetables and stir. Cooking for a few minutes, so that the flour has a chance to cook.
5
Stir in wine and stock, then lower temperature a bit. Stir occasionally while the sauce thickens up.
6
Stir in soy sour cream. Start adding salt and pepper. The amount will vary according to how salty the stock is and/or what your palette likes. Make sure to taste it along the way.
7
Turn off heat and stir in grated potatoes and peas. Adjust seasoning again if necessary. Set aside to cool while prepping tart crust or place in fridge until ready to assemble.
8
Preheat oven to 375F. Brush sides and bottom of tart pan with olive oil.
9
Place first sheet of filo dough across tart pan, then brush with oil. Make sure to brush the dough that is on the side of the pan. Rotate placement of the next sheet slightly down from the last sheet. Brush with oil. Like it is the minute hand going around the clock face. Continue with all eight sheets around the tart pan. Make sure that the bottom, sides and edge of tart pan are all covered with filo and oil.
10
Place filling in tart pan. Cover tart with the next 8 sheets of filo in the same manner as the bottom layer. When finished, use kitchen scissors to trim edges, leaving a 1/2 inch over hang. Then go along edge and tuck edge into pan all the way around.
11
Bake for 35-45 minutes until filo is golden brown. Remove from oven and cool a bit.
12
When cool to the touch, release edges from tart pan with knife. Then invert on to a platter. Cut into wedges and serve.

745

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil + 1/2 cup for brushing on filo dough, 4 tablespoons vegan butter such as earth balance, 20 ounces assorted mushrooms, chopped, 1 cup celery, finely chopped, and more.

Yes, Mushroom And Pea Tart (Vegan Friendly) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom And Pea Tart (Vegan Friendly)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions