Vegan Mushroom Tartlets with Thyme
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Learn more →Ingredients
6 servings
For the pastry
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 medium shallots, finely minced
- 12 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
- 2 tsp fresh thyme leaves
- 1 clove garlic, finely minced
- 2 tbsp dry sherry or dry white wine
- 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup finely grated parmesan
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- fresh thyme sprigs, for garnish (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingertips to press and smear the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp if the dough is still crumbly. Turn out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 2
Preheat the oven to 375°F (190°C). Lightly butter the cups of a 12-cup mini muffin tin.
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