Meatless Mushroom Tart Recipe - Allrecipes.com
Meatless Mushroom Tart Recipe
  • READY IN ABOUT hrs

Meatless Mushroom Tart

Recipe by  

"This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
  3. Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
  4. Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
  5. Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
  6. Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
  7. Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
  8. Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 2 mins
  • READY IN 2 hrs 27 mins
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Reviews More Reviews

Apr 01, 2008

This was not only delicious, but a work of art, as well. There are several discrepancies, however. A puff pastry sheet would barely cover the bottom of a 10 inch pie dish- I had to transfer it to an 8 inch pie dish. I used one large chopped onion and an 8 oz. package of baby portobello mushrooms, and when mixed with the 8 oz. package of cream cheese it filled the 8 inch pie. I didn't need the yolk and milk mixture on top-it had a very nice sheen on the lattice-it looked beautiful, and the flavor was wonderful.

 
Dec 30, 2007

I made this as a vegetarian option for Christmas Eve. Rather than using puff pastry for both crusts, I used puff pastry for the bottom and 6 sheets of filo pastry for the top crust. In addition, I used a herb/garlic cream cheese for more flavor. We enjoyed it and will make it again.

 
Jan 03, 2012

I served this with a rib roast for Christmas and everyone who tried it loved it! The lattice pattern made the tart look really attractive and appealing next to the rib roast AND it tasted great! I would definitely recommend it.

 
May 16, 2012

This is DELICIOUS. A great meat alternative at family dinners for those complicated vegetarians in my life. Thank you for providing something I can cook for them that doesn't make me want to shove meat down their throat!

 
Mar 29, 2012

A bit time consuming for the average weeknight meal. I cut the recipe in half and baked it in individual-sized dishes. After baking the crust, I added the mushroom mixture to the crust without chilling it. The texture of the crust was slightly off as a result but it still tasted delightful and my husband gobbled it down.

 
Feb 23, 2013

Had company for luncheon yesterday and did this. Out of this world, even my meat-eating husband loved it. Wouldn't change a thing. Just be sure to make enough as they'll be back for seconds. I made half the recipe, but used the whole package of puff pastry because I had the wrong sized pan, but it didn't make a difference.

 

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Nutrition

  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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