Wild Mushroom Tartlets with Caramelised Shallots

A Vegan Wild Mushroom Tartlet with Caramelised Shallots on a plate with a green napkin and wooden handled knife and fork

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Wild Mushroom Tartlets with Caramelised Shallots

These Wild Mushroom Tartlets with Caramelised Shallots are crisp, creamy and full of earthy flavour. Made with a silky cashew and cannellini bean filling, they're perfect as a vegan starter, canapé or light lunch.

Prep Time30

Cook Time35

Chilling time30

Total Time1 35

Course: Appetizer

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: banana shallots, cannellini beans, cashew nuts, garlic, lemon, nutritional yeast, plain flour, plant milk, tarragon, vegan butter, white pepper, wild mushrooms

Servings: people

Calories: 486.73kcal

Equipment

Mixing bowl
Rolling Pin
Mini tartlet tins or muffin tin
baking paper
Baking beans or dried beans for blind baking
fork
Frying pan
Blender or food processor
chopping board
Sharp knife
measuring spoons
Cooling rack

Ingredients

For the pastry

200 g plain flour
100 g vegan butter
2 tablespoon plant milk or enough to bring the dough together, no more than 4 tablespoon total

For the filling

200 g cashews
2 tablespoon nutritional yeast
1 lemon juice and zest
2 cloves garlic
150 g cannellini beans drained
1 teaspoon sea salt
½ teaspoon white pepper
2 water as needed, no more than 4 tablespoon total

For the topping

2 banana shallots thinly sliced
300 g wild mushrooms roughly chopped if large
1 tablespoon fresh tarragon chopped
1 tablespoon olive oil

Instructions

Rub the plain flour and vegan butter together until the mixture resembles fine breadcrumbs.
Gradually add enough plant milk to bring the mixture together into a smooth dough. Form into a ball, wrap and chill in the fridge for 30 minutes.
Preheat the oven to 150C / 300F / gas mark 2.
Roll out the pastry and line six tartlet tins. Prick the bases with a fork, line with baking paper and fill with baking beans.
Blind bake for 20 minutes, then carefully remove the baking paper and beans.
Meanwhile, add the cashews, nutritional yeast, lemon juice and zest, garlic, cannellini beans, sea salt and white pepper to a blender. Add a little water and blend until completely smooth and creamy.
Heat the olive oil in a frying pan over a medium heat. Cook the sliced shallots for 10–12 minutes until soft and caramelised.
Add the wild mushrooms and chopped tarragon. Continue cooking until the mushrooms have softened and all of the released liquid has evaporated.
Increase the oven temperature to 180C / 350F / gas mark 4.
Spoon the creamy filling evenly into the baked tart cases.
Top with the mushroom and shallot mixture.
Bake for a further 15 minutes until heated through and lightly golden.
Sprinkle over a few extra leaves of tarragon and serve.

Nutrition