These Cheesy Vegan Mushroom Tarts are the perfect appetizer or snack that is full of flavor! These tarts are flakey, seasoned with fragrant herbs, and spread over a cheesy base. They’re so easy to make, you can have delicious tarts in no time.
When we think of tarts, we immediately think of desserts. While those are super delicious and great for a sweet treat, I love a delicious savory bake. And that’s why I’m so excited to share this cheesy vegan mushroom tart recipe.
Tarts or danishes made with puff pastry are always so delicious, but can be daunting to make. But in this recipe, the secret is to use store-bought puff pastry. It cuts down the process to minutes so that you can have baked tarts at home!
✨Why You’ll Love This Recipe
- It’s so simple to make and uses accessible ingredients. Most of which you may already have in your pantry!
- Frozen store-bought puff pastry makes this recipe a breeze to make.
- Packed with delicious flavor and perfect for those who prefer something savory!
✏️Ingredient Notes
- Puff Pastry - I always use frozen puff pastry for these danishes! The brand I use is Pepperidge Farm Pastry Sheets, and the best part, they are vegan!
- Olive oil - For cooking the mushrooms, and adds a bit of flavor.
- Aromatics - A blend of garlic and onion is the foundation of this dish and will get you started on the right foot!
- Mushrooms - I like using baby bella (cremini). It's my favorite choice when making this vegan mushroom and spinach artichoke galette.
- Herbs - I use a mix of fresh and dry herbs. Using both gives it a great balance of flavor. You can use dry herbs instead if that’s all you have.
- Vegan mozzarella shreds - It's milder and doesn't compete with the other flavors. My favorite brand of vegan mozzarella shreds to use is Daiya. But use whatever brand you prefer!
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- You can make this into one huge tart, like a share and tear! Skip the step of cutting the puff pastry into smaller squares. Score and dock the puff pastry and add your filling!
- You can use a blend of mushrooms for a variety of flavor
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Cheesy Vegan Mushroom Tarts
Before starting, thaw the frozen puff pastry sheet according to the package instructions. You want it to thaw out before you unfold it, so it doesn’t break apart.
Step 1: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. To the pan add the onion and garlic and saute until aromatic. About 3-4 minutes.
Step 2: Add another tablespoon of olive oil to the pan, along with the mushrooms, thyme, basil, oregano, salt, and pepper. Stir and cook until mushrooms are soft, about 5–6 minutes. Transfer to a bowl to cool
Step 3: Cut both sheets of puff pastry into 6 equal rectangles, you should have 12 pieces. Score a smaller rectangle inside each pastry, about ¼-inch from the center.
Step 4: Then with a fork, dock the inside of the scored area.
Step 5: Add a heaping tablespoon of vegan cheese inside the scored area of each pastry.
Step 6: Then layer on the mushroom filling.
Step 7: Brush the vegan "egg" wash on the edges of each rectangle using a pastry brush.
Step 8: Bake at 400° Fahrenheit for 15-20 minutes until puffed and golden. Allow them to cool completely before serving!
⭐Expert Tips
- Preheat the oven while you thaw the puff pastry and while you cook the filling.
- Allow the filling to cool to room temperature before adding it to the pastry.
- Don’t forget to score and dock the pastries with a paring knife and a fork. This will help the edges rise and get those lovely layers
💭Common Questions
You didn't give them a chance to let the mushrooms cook long enough to release their juice. Cook them at medium-high heat. They'll release the liquid quicker, and give the mushrooms a nice brown color.
My favorite to use is Pepperidge Farm's frozen puff pastry. They are vegan and found at most grocery stores. But use whatever generic brand I can find at the grocery store. Look at the ingredients to ensure they do not contain any animal products.
This can happen if the pastry doesn’t sit at room temperature long enough before baking.
🥣Storage & Reheating
- Storing
Cheesy Vegan Mushroom Tarts are best eaten fresh for the best flakey experience. But if you know you will have leftovers, you can store these in an airtight container in the fridge for up to 3 days. Keep in mind that the pastry will not keep its flakiness. - Reheating
Heat cold tarts in the microwave or the oven. If you’re using the microwave, the pastry will get soggy. The best way is to reheat by using the toaster oven or oven at 350° Fahrenheit and bake for 5-8 minutes.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Cheesy Vegan Mushroom Tarts
Equipment
- Sharp knife
- Chopping Board
- Large frying pan
- Paring knife
- Fork
- 2 Rimmed baking sheet
- Parchment Paper or silpat mat
Ingredients
Main
- 2 sheets Puff pastry (I used Pepperidge Farm)
- 3 tablespoons Olive oil (divided)
- 8- ounce Baby Bella mushrooms (thinly sliced)
- 3-4 Garlic cloves (minced)
- ½ cup Yellow onion (thinly sliced)
- 2-3 sprigs Fresh Thyme (roughly chopped)
- ¼ teaspoon Dried oregano
- ¼ teaspoon Dried basil
- ¼ teaspoon Chili flakes
- Salt & pepper
- 1 cup Vegan mozzarella shreds
Vegan “Egg” Wash
- 1 tablespoon Non-dairy milk
- 1 tablespoon Agave
Instructions
Prep
- Preheat the oven to 400° Fahrenheit. Line two rimmed baking sheets with parchment paper.
- Thaw the 2 sheets of puff pastry according to the package's instructions.
Filling
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. To the pan add the onion and garlic and saute until aromatic. About 3-4 minutes.
- Add a tablespoon of olive oil to the pan, along with the mushrooms, thyme, basil, oregano, salt, and pepper. Stir and cook until mushrooms are soft, about 5–6 minutes. Transfer to a bowl to cool.
- “Egg” Wash
- In a small bowl, mix the non-dairy milk and agave. Set aside until ready to use.
Assemble
- Cut both sheets of puff pastry into 6 equal rectangles, you should have 12 pieces. Place them on two rimmed baking sheets and spread them 2 inches apart.
- Score a smaller rectangle inside each pastry, about ¼-inch from the center. Then with a fork, dock the inside of the scored area.
- Add a heaping tablespoon of vegan cheese inside the scored area of each pastry. It might help cut the cheese into smaller shreds using kitchen shears so that you can fit more cheese. Then layer on the mushroom filling. I like to add a sprinkle of cheese over the mushrooms.
- Brush the "egg" wash on the edges of each rectangle using a pastry brush.
- Bake for 15-20 minutes, until puffed and golden. Allow them to cool completely before serving!
Notes
- You can make a homemade puff pastry if you prefer.
- These tarts are best eaten fresh, but if you have leftovers you can store them in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or oven.
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