This Creamy Garlic Mushroom Tart is a speedy brunch or light lunch for friends. Crisp puff pastry smothered in a layer of meaty mushrooms and a creamy dairy free sauce. It's Dairy free, egg free and suitable coeliacs with suitable Gluten Free pastry.
Course: Light Lunch
Keyword: Creamy Dairy free Mushroom Tart, Soy free vegan lunch
150mlDairy Free Milk substitute(we now use Koko Milk as the baby Peachick does not tolerate Oat milk very well!)
1tspDairy Free Spread(Vitalite)
250gPuff pastry block˜
Preheat the oven to 220C.
Slice Mushrooms and garlic and add with 1tsp of Olive Oil into a frying pan. Fry over a low heat for 10mins, stirring occasionally. After 10mins add the rosemary, dairy free spread and coconut milk (or whichever brand dairy free milk you prefer) and simmer on a medium heat for another 10mins until the liquid has reduced to almost nothing. At this point leave to cool while rolling out the pastry.
Roll out the pastry into whichever shape you like, somehow when its a special occasion (like a child free brunch for me and Daddy Peacock this morning!) a rectangular tart seems a bit more fancy! As you can see its not an amazing rectangle - feel free to trim the pastry into a perfect one!
Using a pastry wheel, mark a border about an inch from the edge of the pastry and prick the pastry inside with a fork. When the tart cooks it should leave a lovely crust outside of the tart to keep the filling in!
Spread the mushrooms over the top over the pastry making sure it stays inside the marked out border
Bake for 25-30mins until the pastry is golden brown and not soggy underneath!
This is really lovely served with some baby mixed leaves for lunch!
~ Check ingredients, some ready made puff pastry has soya flour in and some is made with butter.