📝 About This Recipe
This exquisite tart celebrates the apricot-hued chanterelle, a crown jewel of the fungal kingdom known for its delicate, peppery notes and velvety texture. Nestled atop a flaky, herb-infused crust and cushioned by a luxurious, plant-based roasted garlic cream, this dish offers a sophisticated symphony of forest flavors. Perfect for an elegant autumn brunch or a centerpiece for a plant-focused dinner party, it captures the essence of woodland foraging in every bite.
🥗 Ingredients
Herbed Shortcrust Pastry
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Vegan butter (cold, cubed)
- 1 teaspoon Fresh thyme (finely minced)
- 3-4 tablespoons Ice water (as needed)
- 1/2 teaspoon Sea salt
Roasted Garlic Cashew Filling
- 1 cup Raw cashews (soaked in hot water for 1 hour and drained)
- 4-5 pieces Roasted garlic cloves (squeezed from the husk)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/4 cup Unsweetened almond milk (for blending)
Chanterelle Topping
- 12 ounces Fresh chanterelle mushrooms (cleaned and sliced if large)
- 2 pieces Shallots (finely diced)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Dry white wine (such as Pinot Grigio)
- 2 tablespoons Fresh flat-leaf parsley (chopped for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
In a large bowl, whisk together the flour, salt, and minced thyme. Add the cold, cubed vegan butter and use a pastry cutter or your fingertips to work the fat into the flour until it resembles coarse crumbs.
-
2
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to hold together. Form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
-
3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle and gently press it into a 9-inch tart pan with a removable bottom. Trim the edges.
-
4
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until the base is dry and golden. Set aside to cool.
-
5
Prepare the filling by placing the soaked cashews, roasted garlic, nutritional yeast, lemon juice, and almond milk into a high-speed blender. Process until completely smooth and creamy.
-
6
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the chanterelles in a single layer. Let them sear undisturbed for 3-4 minutes to develop a golden-brown crust.
-
7
Add the diced shallots and the remaining tablespoon of oil to the skillet. Sauté for another 3 minutes until the shallots are translucent and fragrant.
-
8
Deglaze the pan with the white wine, scraping up any browned bits (fond) from the bottom. Cook until the liquid has almost evaporated. Season with salt and pepper.
-
9
Spread the cashew garlic cream evenly across the bottom of the pre-baked tart shell using an offset spatula.
-
10
Arrange the sautéed chanterelles over the cream layer, pressing them slightly into the filling so they stay in place.
-
11
Place the tart back into the oven for 10-12 minutes to allow the flavors to meld and the filling to set slightly.
-
12
Remove from the oven and let cool for 10 minutes. Garnish with fresh parsley and an extra sprinkle of cracked black pepper before slicing.
💡 Chef's Tips
Never wash chanterelles under running water; they act like sponges and will become soggy. Instead, use a soft brush or a damp paper towel to wipe away forest debris. If you cannot find chanterelles, oyster mushrooms or chanterelle-adjacent varieties like hedgehog mushrooms make excellent substitutes. Ensure your vegan butter and water are ice-cold to create the steam pockets necessary for a truly flaky pastry crust. For an extra depth of flavor, add a pinch of freshly grated nutmeg to the cashew cream filling. If the cashew cream is too thick to blend, add almond milk one teaspoon at a time until it reaches a heavy cream consistency.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Chenin Blanc to complement the earthy tones. Serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the tart. A side of roasted asparagus or steamed haricots verts adds a lovely crunch and color to the meal. For a brunch setting, serve with a bowl of fresh seasonal berries and a dollop of unsweetened vegan yogurt. Drizzle a tiny bit of high-quality truffle oil over the tart just before serving for an ultra-luxurious finish.