Dairy-Free Savory Mushroom Tart

Elevate your brunch or dinner table with this irresistibly rich Dairy-Free Savory Mushroom Tart, a delightful plant-based twist on a classic comfort dish. Featuring a flaky, golden crust made from coconut oil and a creamy almond milk buttermilk substitute, this tart delivers indulgence without the dairy. The savory filling is packed with tender sautéed cremini mushrooms, aromatic garlic, and fresh thyme, all enhanced with a touch of nutritional yeast for a subtle, cheesy umami flavor. Perfect as a main course or a stunning appetizer, this tart is as wholesome as it is satisfying. Easy to prepare in under an hour, it’s a must-try for vegetarian and dairy-free diets alike!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 0.5 cup coconut oil, solid
• 1 teaspoon sea salt
• 0.5 teaspoon channel salt
• 12 ounces brown or cremini mushrooms, sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 3 tablespoons nutritional yeast
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a small bowl, combine the almond milk and apple cider vinegar to make a buttermilk substitute. Set aside for 5 minutes.

Step 2

In a large bowl, whisk together the all-purpose flour and 1 teaspoon sea salt. Using a pastry cutter or your fingers, cut in the solid coconut oil until the mixture resembles coarse crumbs.

Step 3

Add the almond milk mixture into the flour mixture a tablespoon at a time, stirring with a fork, until a dough forms. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough is chilling, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 8 minutes.

Step 5

Add the minced garlic and thyme to the mushrooms, and cook for an additional 2 minutes. Remove from heat and stir in the nutritional yeast, channel salt, black pepper, and fresh parsley.

Step 6

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges.

Step 7

Fill the tart shell with the mushroom mixture, spreading it out evenly.

Step 8

Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown. Let the tart cool slightly before slicing and serving.

Nutrition Facts

Serving size	(1080.5g)

Amount per serving	% Daily Value*
Calories	2367.0

Total Fat 154.2g	0%
Saturated Fat 103.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 3516.7mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 8.3g
Protein 48.7g	0%

Vitamin D 121.9IU	0%
Calcium 630.9mg	0%
Iron 19.1mg	0%
Potassium 2347.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 8.0%

Carbs: 34.6%