This is the perfect main course for vegans (and omnivores) at your holiday table. Both the whole-grain crust and the mushroom and chard filling can be made in advance, and the tart itself can be baked up to 2 hours ahead and reheated briefly right before serving.
Active time: 30 minutes | Total time: 2 hours
Vegan Mushroom Tart
Ingredients
- 1 2/3 cups (200g) whole-wheat pastry flour, plus more for dusting
- 1/3 cup (48g) fine cornmeal
- 3/4 tsp salt, divided
- 7 tbsp (98g) softened coconut oil
- 3 tbsp plain cashew yogurt
- 1/3 cup ice cold water
- 1 tbsp olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 lb (454g) wild or wild-cultivated mushrooms, sliced
- 4 tsp mixed herbs of your choice (such as thyme, rosemary and basil)
- 1/2 tsp black pepper
- 3 cups (108g) chopped Swiss chard leaves, thick ribs discarded
- 3 tbsp nutritional yeast
Directions
To make the tart dough, pulse the whole-wheat pastry flour, cornmeal, and 1/4 tsp salt in a food processor, or whisk together in a large bowl. Add the coconut oil and pulse, or cut in with a pastry cutter, until the coconut oil is in tiny pieces. In a small measuring cup, combine the cashew yogurt with 1/3 cup cold water. Add to the flour mixture and pulse until the dough begins to clump. Turn the dough out onto a clean work surface and knead briefly, about 1 minute, until smooth. Form into a 6-inch (15cm) disc, wrap tightly, and refrigerate for at least 30 minutes or up to 3 days.
To make the filling, heat the olive oil in a large nonstick skillet or cast-iron pan over medium heat. Add the leek, mushrooms, mixed herbs, remaining 1/2 tsp salt, and black pepper. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 minutes. Add the Swiss chard and cook, stirring frequently, until wilted, about 3 minutes. Transfer the filling to a large bowl, stir in the nutritional yeast, and let cool completely. The filling may be refrigerated for up to 1 day.
Preheat the oven to 350°F (177°C). If the dough is very firm, let it stand at room temperature for about 10 minutes. Sprinkle a large sheet of parchment paper with flour and roll the dough into a 12–14-inch (30–35cm) circle, lifting and rotating the dough after each roll. Press together any cracks with your fingertips. Transfer the dough on the parchment to a large baking sheet.
Spread the mushroom filling over the center of the dough, leaving a 2-inch (5cm) border. Fold the edges of the dough over the filling, pleating as needed and leaving the center exposed. Bake for 45 minutes, or until the crust is golden brown. Cut into 6 wedges and serve warm.
Serves: 6 | Serving Size: 1 wedge
Nutrition (per serving): Calories: 351; Total Fat: 19g; Saturated Fat: 14g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 342mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 2g; Protein: 8g
Nutrition Bonus: Calcium: 2%; Iron: 18%; Potassium: 590mg; Vitamin A: 9%; Vitamin C: 21%
Originally published November 2020; Updated June 2026
