Vegan Mushroom Tart with walnuts

Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

This divine mushroom tart is the perfect centrepiece for any picnic or outing! Full of delicious and delicate Mediterranean flavours, the tart base is made to be gluten-free and the tart filling is created with creamy cashews, amazing cannellini beans and sundried tomatoes. Topped with flavourful mushrooms, crunchy walnuts and a generous drizzle of balsamic glaze for that perfect indulgent treat!

Prep time: 30 minutes
Rest time: 35 minutes
Cook time: 35 minutes

Ingredients (serves 8):

For the pastry base:

  • 240g gluten free flour mix
  • ½ tsp salt
  • 6 tbsp olive oil
  • 2 tbsp cold water + a little extra (if needed)

For the filling:

  • 200g cashew nuts, soaked for 4-6 hours
  • 2 tbsp nutritional yeast
  • 1 tsp lemon zest + juice of 1 lemon
  • 2 tsp grated garlic
  • 1 tbsp dijon mustard
  • 150g cannellini beans, cooked weight (or other white beans, such as butter beans or chickpeas)
  • 3 tbsp sundried tomatoes
  • 1 tsp sea salt
  • ½ tsp white pepper
  • A little water
  • 300g chestnut mushrooms, sliced
  • A pinch of salt
  • A handful of fresh thyme
  • 3 tbsp crushed walnuts
  • Balsamic glaze to drizzle on top


  1. For the pastry base, combine the flour and salt in a mixing bowl, then drizzle in the olive oil and add small amounts of cold water until it comes together to form a dough. Wrap the dough in cling film and place it into the fridge for 30 minutes.
  2. After 30 mins, preheat the oven to 180C and let the dough rest at room temperature for about 5-10 minutes, then carefully unroll it on a floured surface and place it into your tart tin. Trim off any excess and blind bake for 15 minutes.
  3. For the filling, transfer the softened cashews into a blender alongside nutritional yeast, lemon zest + juice, garlic, mustard, cooked beans, sundried tomatoes, salt and pepper. Add a little water at a time and blend until smooth, but thick and creamy.
  4. In the meantime, sauté the mushrooms in a skillet over medium-high heat and sprinkle in the salt and thyme. Once the mushrooms have released their liquid and it has mostly cooked off, remove them from the heat.
  5. Pour the blended tart filling into the prebaked pastry and top with the mushrooms and crushed walnuts. Bake in the oven for 15-18 minutes, then drizzle with balsamic glaze before serving.

Walnut Tart