These vegan mushroom tarts with herbed cheese are delicious and they make the perfect appetizer for the holiday season!
The combination of sautéed mushroom and herbed cheese over crispy flaky puff pastry is incredibly delicious, and you can’t even suspect it’s vegan.
Here’s why you will love these vegan mushroom tarts :
- They are easy to make. You can make these under 30 minutes and bake them for your next gathering.
- These vegan mushroom tarts are made with simple ingredients using simple techniques!
- They are packed with flavors! The sautéed mushrooms combined to the herbed cheese add an incredible layer of flavors while the crust adds a nice crispy and flaky texture
How to make these vegan mushroom tarts with herbed cheese :
- Make the tofu cream cheese. In a food processor, add all ingredients for the cheese and mix until smooth! For best results, make sure to drain as much liquid from your tofu as you can! Once your tofu cream cheese is ready and smooth, fold-in some freshly chopped herbs!
Please note, that the measurement for the herbed cheese will give you more than what you need to make these tarts. You can store the rest in the fridge and use it as a cream cheese spread over toasted bagels, or sandwiches!
- Make the mushroom filling by sautéing your mushroom with onions and garlic until browned to perfection!
- Prep your puff pastry and cut small rectangles! Now, fill each rectangle with a tablespoon of sautéed mushroom and a teaspoon of your herbed cheese!
- Bake these babies until they become puffy and reach a vibrant golden brown color!
More appetizer recipe you’ll love:
What you might need to make these vegan mushroom tarts:
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These vegan mushroom tarts with herbed cheese are delicious and they make the perfect appetizer for the holiday season! Nut-Free
- 1/2 bloc extra firm silken tofu ( 6.17 oz - 175 gr)
- 1/2 garlic clove
- 1 tbsp fresh chopped herbs ( chive + thyme + parsley)
- 1/2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- pinch of sea salt
- pinch of pepper
- 1 sheet vegan puff pastry (store-bought or homemade)
- 2 cup thinly sliced cremini mushrooms
- 1 medium onion minced
- 2 garlic cloves minced
- 1 tbsp coconut oil
- 1-2 tsp lemon juice
- pinch of sea salt
- pinch of pepper
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.
Open your tofu and drain all the liquid by squeezing in a tofu press or over a strainer. It's okay if it crumbles, but you need the tofu to be as dry as possible.
In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix. Scrape down the sides of the bowl with a spatula and mix until smooth.
Transfer the tofu cream cheese to a mixing bowl, add fresh herbs and mix until incorporated. Taste test for seasonings, add more salt, pepper, lemon juice if needed. Set aside.
Heat a skillet or a non-stick pan over medium heat. Once hot add oil, onions, garlic, a pinch of sea salt and pepper, and sautée until soft and fragrant. Add mushroom, stir to combine. Cook for 8 to 9 minutes or until the mushroom shrinks in size and becomes golden brown.
Add 1 tsp of lemon juice, stir and cook for an extra minute. Remove from heat and taste test for seasoning. Add more salt, pepper or lemon juice if needed. Set aside to cool down.
Place your puff pastry on a clean, lightly floured surface. Roll out the dough to 1/4 inch thickness and cut 8 even (ish) rectangles. If you want thinner and less crispy dough, roll to about 1/8 inch then cut into about 12 rectangles. Place your rectangles on your lined baking sheet.
Add about 1 tbsp of sautéed mushrooms to the center of each rectangle, add 1 tsp of the tofu cream cheese on top.
Optional: place the tarts in the fridge for 30 min to ensure an extra crispy and fluffy puff pastry!
Bake for 15 to 16 minutes or until perfectly puffy and golden brown.
- These mushroom tarts are best eaten fresh
- You can store them in a covered container at room temperature for about 2 to 3 days
- Please note, that the measurement for the herbed cream cheese will give you more than what you need for this recipe.
Check out my other plant-based recipes
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Oh wow this looks delicious
Candice
natalyaamour.com
Thank you very much, Candice! Hope you try them soon x
My husband and I just finished these. I used a full pastry sheet which was cut into 12 squares, so they were like mini pizzas instead of appetizers. I gave the recipe 5 stars for flavor, but I would like to share my thoughts and the revisions I’d make next time. The pastry sheet, thawed and flattened, was already 1/4″ thick. Next time I will cut that sheet in 1/2 and roll to 1/8″ thick. The finished product was a bit too crusty for us. Additionally, I would dice both the mushrooms and the onion (I used thinly sliced shallot, which was great!). The eliminates messy bites where mushroom slices or onion slices come falling out. Finally, and most important, there is no way you need a whole block of tofu. Cut that portion of the recipe AT LEAST in half. Likely 1/4 of the original recipe will give you the teaspoon you need to top the mushroom mixture. I used probably closer to a tablespoon on each piece and still ended up throwing out a lot of topping. I’m sorry that I sound critical. We honestly enjoyed the recipe and I’ll definitely make it again!! Happy New Year!
Hi Suzy, I can’t thank you enough for your feedback, it helped me update the post!
I hope to see you soon around here! Happy new year x
These were ok. I had a lot of the topping leftover.
Hi, I updated the recipe with the right measurements so you don’t get a lot of leftovers! If you still have some leftover herbed cream cheese, you can use it on toast or as a sandwich spread! It’s really good!
Thank you very much for your feedback!