Vegan Caramelized Onion and Mushroom Tart combines a few of my favorite things – caramelized onions, mushrooms, and tofu ricotta – in one tasty little package. This recipe takes a little while to make, but most of it is hands-off time, and trust me when I say that it’s worth the wait! It’s a terrific main dish for holiday dinners and potlucks.
Vegan Caramelized Onion and Mushroom Tart
I created this tart recipe back in 2014 after seeing something similar in a magazine. It was so long ago, that I have no idea what magazine it was, though. I do remember that the recipe used eggs and cheese, and I veganized it using tofu and nutritional yeast. Back when Annie Oliverio organized the Virtual Vegan Potluck, it was my entry into the main dish category.
There’s just something really wonderful about caramelized vegetables. Caramelizing enhances their flavors, bringing out a sweet, almost nutty flavor. To caramelize a veggie, you just need to cook it until its water cooks off and its sugars break down. It takes some time, so don’t try to rush it. The end result is worth the wait, though. It’s best to cook your vegetables over medium-low to medium-high heat. Since they need to be cooked longer, a higher heat might cause them to burn. A little bit of salt helps with the caramelizing process.
How to Make a Caramelized Onion and Mushroom Tart
This tart is a might look complicated, but it’s rather easy to make. Most of the time spent cooking is hands-off time.
- First, you cook the onions with a little oil and balsamic vinegar. They should be cooked until they’re nice and brown, which takes between 15 and 20 minutes.
- Then, you add the mushrooms to the pan and cook them until they’re nice and brown, too, which will take another 15 to 20 minutes.
- While the vegetables are cooking, you can make the tart crust. You just mix the ingredients together until it forms a dough, roll it out, and then place it in your pie dish.
- Next, you make the filling by placing all of the ingredients except for the spinach into a food processor and pulse until it looks like ricotta cheese. Then, just pulse in the spinach until it’s incorporated.
- To assemble the tart, you pour the tofu mixture until your crust and then top it with the onion and mushroom mixture.
- Then bake, slice, and serve!
If you’re pressed for time, you can use a store-bought prepared crust. Just check the ingredients to make sure it’s not made with eggs or butter.
Vegan Caramelized Onion and Mushroom Tart is a great main dish option for holidays, Sunday dinner, or friendly gatherings. In addition to a terrific main course for dinner, it’s also a wonderful brunch dish, too. It’s also perfect for potlucks – virtual or otherwise!
Caramelized Onion and Mushroom Tart
This vegan Caramelized Onion and Mushroom Tart combines a few of my favorite things – caramelized onions, mushrooms, and tofu ricotta – in one tasty little package.
For the crust
- 2 cups whole wheat flour
- 1 teaspoon sea salt
- 1/4 cup olive oil
- 1/2 cup cold water
For the filling
- 2 tablespoons neutral vegetable oil
- 2 tablespoons balsamic vinegar
- 1 large yellow onion, sliced (about 2 cups)
- 1½ teaspoons salt divided
- 10 ounces cremini or button mushrooms sliced
- 1 14-ounce package firm tofu pressed and drained
- 1/4 cup lemon juice
- 1/2 cup nutritional yeast
- 2 tablespoons vegetable stock or water
- 2 cloves garlic
- 1 teaspoon dried basil
- 2 cups baby spinach loosely packed
- ¼ cup chives, chopped
Pre-heat oven to 350 degrees.
In a large pan over medium heat, cook the sliced onions with the olive oil, balsamic vinegar, and 1/2 teasppon of salt. Cook for 15 to 20 minutes, stirring occasionally. The onions will brown become fragrant. Add the mushrooms and another 1/2 teaspoon of salt and cook for another 15 to 20 minutes, until they also become brown and fragrant.
While the vegetables are cooking you can make the crust. Oil a 10 inch pie pan or tart pan. Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about 13 inches across. Gently pick up the dough and place in the pie pan. Press into all of the corners and trim away an excess. Set aside.
In a food processor, blend together the tofu, lemon juice, olive oil, garlic, broth, basil, ½ teaspoon salt and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
To assemble the tart, spread the tofu mixture in the bottom of the crust. Add the mushrooms and onions, pressing down slightly with a spatula.
Cover the tart with foil and cook for 30 minutes. Remove the foil and bake for another 15 minutes.
Sprinkle the chopped chives over the tart before serving. Serve hot.
Other mushroom recipes you might enjoy include:
- Mushroom and Tempeh Fricasse
- Roasted Mushroom and Caramelized Onion Shepherd’s Pie
- Spinach Mushroom Quiche
- Mushroom and Arugula Filo Crust Pizza