Savor the savory goodness of our Mushroom Tarts! Made with a spelt flour crust infused with Natural Nordic horn of plenty or trumpet chanterelle powder, and filled with a flavorful mixture of vegan cheese, yogurt, and sautéed mushrooms, these tarts are a delightful savory treat.
Mushroom tarts
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Category
Breakfast and light lunch
Servings
4
Cook Time
35 minutes
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
-
100g butter
- 60g spelt flour
- 35g oats
- 100g zucchini, grated (or a combination of grated carrot and radish)
- Optional: 50g grated cheese
- ½ tsp baking powder
-
1 tbsp Natural Nordic horn of plenty powder
-
or 1 tbsp Natural Nordic trumpet chanterelle powder
- Optional: ½ tsp salt (not needed if you use cheese)
-
100g vegan cheese spread
- 1 dl natural yogurt
- 1/2 dl oat milk
- 20g Natural Nordic dried mushrooms (soaked and chopped)
- 3 small onions, chopped
- 1 tbsp oil
- 1 garlic clove, chopped
- 100g grated cheese
-
1 tbsp Natural Nordic horn of plenty powder
-
or 1 tbsp Natural Nordic trumpet chanterelle powder
- ½ tsp white pepper
- ½ tbsp herb mix (thyme, rosemary, Natural Nordic nettle or Wild Power powder)
Crust:
Filling:
Directions
Preheat the oven to 225°C.
- For the crust: mix dry ingredients separately from the grated veggies. Combine butter and grated veggies, then mix in the dry ingredients. Press into a greased pie dish and bake for 10 minutes.
- For the filling: sauté onions and mushrooms in oil until tender. In a bowl, combine all filling ingredients, then stir in the mushroom and onion mix. Pour over the pre-baked crust.
- Bake at 200°C for about 25 minutes.