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.
Ingredients
- 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
Instructions
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!
Details
Total time: 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.
I am obsessed with this red slaw! I honestly have it adding it to absolutely everything including my scrambled eggs for breakfast. I love mushroom tarts and am so intrigued by the addition of samphire.
ReplyDeleteIt's gorgeous, isn't it. Really good and handy to have. Thanks re the tarts.
DeleteThose tarts look and sound spanking gorgeous Jac... I haven't used samphire for ages and reckon this is a lovely way to use it with earthy mushrooms. And as for that vivid red slaw... it's pure heaven isn't it.
ReplyDeleteCooper likes Samphire and I'm not about to say no to veg, so i buy it when I see it. It worked well in these tarts and yes that slaw is goregous.
DeleteThe mushroom tarts looks so delicious and I love the sound of those deli toppers, so tasty.
ReplyDeleteThey really are tasty Janice. If you like pickles, you will love them.
DeleteThey sound totally wonderful Jac. Loving the idea of all these flavours put together and I've been hearing good things about this slaw.
ReplyDeleteYes the slaw is great and the flavours work well together.
DeleteI've never used tofu in a tart like this, great idea! Bet it makes them really creamy. Love the look of that slaw piled on top too.
ReplyDeleteI dithered for a while I wasn't sure if I should use flax eggs to bind the filling or tofu, but like you said I thought the tofu would be creamier.
DeleteOh yum these look stunning, and love the pop of pink from that slaw. I've never cooked with samphire, but you've inspired me to try!
ReplyDeleteIt only takes a couple of minutes to cook and it's really good.
DeleteI love the idea of all these pickle condiments. I am a big pickle fan so would love to try them. I am sure your tart tasted great, i have never cooked with tofu in this way, what a lovely idea for a tart filling.
ReplyDeleteThey are good topper Nayna, I think you'll like them. Not as spicy as some of your pickles, but a lovely flavour and lightly spiced. Yes the tofu worked well.
DeleteDying to eat this for lunch right now!
ReplyDeleteVirtually passed one to Aimee. You'll love the slaw :)
DeleteThese sound incredible! And I'm dead impressed this red slaw keeps such a vibrant colour as my own homemade attempts have gone rather pale in comparison!
ReplyDeleteYes, it's lovely stuff and such a beautiful colour too. I'm rather addicted to it now.
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