Rosemary Mushroom Tart

Updated: Oct 26, 2018

This recipe is adapted from My Vibrant Kitchen



  • 1/2 cup of oats

  • 2/3 cups of ground almonds

  • Generous pinch of salt

  • 3 Tbsp olive oil

  • 3 Tbsp water


  • 1 1/2 cups of chestnut mushrooms sliced

  • Pinch of salt

  • Pinch of pepper

  • Pinch of nutmeg

  • 3 sprigs of rosemary (chopped)

  • 1 container of silken tofu

  • 1½ Tbsp lemon juice

  • 2 garlic cloves

  • 3 tbsp avocado oil

  • ¼ tsp salt

  • 2 Tbsp corn flour

  • Generous pinch of black pepper

Pre-heat the oven to 355 degrees

  1. For the crust add the oats to a food processor or blender and blitz until you have a rough oat flour. Add the ground almonds, salt, olive oil and water and pulse just to combine.

  2. Once the dough is well mixed and sticks together when you pinch it, press it in a greased small casserole dish.

  3. Pop the tart crust in the oven for 15 minutes and move on to the filling.

  4. Clean and slice the mushrooms and fry them in a frying pan with a drizzle of avocado oil and a pinch of salt, pepper and nutmeg. Once the mushrooms start turning golden brown, add the chopped rosemary.

  5. Fry for another couple of minutes until there’s no more mushroom liquid in the frying pan. Waiting for the liquid to evaporate helps the tart to set.

  6. Now place the silken tofu, lemon juice, garlic cloves, salt, olive oil, corn flour and black pepper in your food processor or blender and blitz until smooth and creamy.

  7. Fold in the mushrooms/rosemary and scoop the filling in the almond crust. I’ve kept a little bit of the mushrooms and sage to decorate the top of the tart.

  8. Pop the tart in the oven and bake for 40-50 minutes. You can cover the top with tinfoil if the top is starting to brown too much.

  9. Pull from the oven and let rest and firm up

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