These little tarts are a breeze to make. Crispy shortcrust pastry filled with an earthy mushroom, salty samphire and topped with pickled slaw. They are rather wonderful!
Normally the filling in tarts like these would be bound by egg, but I wanted to make these tarts vegan so I mixed my filling with tofu and it worked really well. It doesn't dilute the flavour either.
I was making them for lunch tomorrow, but Graham came home from work, had a look at my photos, said "They look good, any left?" and proceeded to eat one. Since he enjoyed it so much I think I will keep the last two for his lunch tomorrow and make some more for Cooper and myself. It would be a shame not to make more when I have leftover pressed tofu, pastry, mushrooms and samphire.
I used ready rolled shortcrust pastry as a time-saver, but do feel free to make your own if you have time. Ready rolled pastry is just so convenient to have in the fridge. You can whip up a meal in a flash.
I whizzed up the filling in my G2.1 power blender. It literally took a couple of minutes. Another one of my time-savers.
Are you ready for the third time-saver?
This is a new range from Baxters. Shredded pickled vegetables in vinegar and spices. They elevate a dish with a kick of flavour.
I topped my tarts with the Red Slaw. It's so good my mouth waters every time I open the jar and it's seriously in competition to my obsession with their baby beets. If you buy a jar you'll soon see what I mean.
Vegan Mushroom Tarts with Pickled Slaw
Crispy shortcrust pastry tarts filled with an earthy mushroom, salty samphire mixture and topped with pickled slaw.
- 320g ready rolled shortcrust pastry
- 100g firm tofu, pressed
- 1 tbsp olive oil
- 1 garlic, crushed
- 4 large flat mushrooms, chopped
- 1 good pinch dried thyme
- a splosh of white wine
- a good grinding black pepper
- a handful of samphire, chopped
- a few spoonfuls of Baxters Red Slaw, to top the tarts
1. Press the tofu. Drain it, wrap in kitchen roll and kitchen towels, then add a weight on top to drain the tofu. A tofu press is easier, if you have one.2. Preheat the oven to 180c/160c fan/350f/gas mark 4.3. Cut the ready rolled pastry a bit bigger than 4 small tart cases and carefully push the pastry in. Trim the excess. Prick the pastry and pop in the oven for 10 minutes.4. Saute the mushrooms and garlic in the olive oil, when nearly cooked add the thyme, wine and lots of black pepper and allow to cook for a bit longer until the liquid is absorbed.5. Pop the mushrooms and tofu in a blender or food processor and blend into a paste. Mix in the samphire.6. Spoon the mixture into the pastry cases and bake for 25-30 minutes until the pastry is golden.7. Let them cool a little, then remove from the cases and top with slaw before serving with salad and sweet potato wedges.8. Enjoy!
Yield: Makes 4 individual tarts
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Disclosure: I created this recipe for Baxters. I was not required to write a positive review and any opinions expressed are my own.