Vegan Thanksgiving Recipes: Mushroom Onion Tart

Thanksgiving is a holiday that I’ve grown to love only since moving to NYC and having one of those Friends-style dinners…not saying that I don’t enjoy going home (that’s Christmas), but there’s something so fun about celebrating something anyway you want. Every year my boyfriend and my brother-in-law start talking about Thanksgiving before Halloween–and this time, my sister (who has done her share of cooking to feed a village) asked me to host! So like any other little sister, I’m super excited. 🙂

Here is something I’ve tried among my list of vegan Thanksgiving recipes. I adore this tart with crispy, savory crust, baked golden with onion-gratin filling and all kinds of beautiful mushrooms. Usually savory tart recipes call for eggs, but the secret ingredient in this tart–sauteed onions–makes for a beautiful bed for the toppings. It feels so special but still lighter than traditional recipes. I think it would make for wonderful brunch tart, too!

Vegan Mushroom Onion Tart

makes 1 9″ tart

crust

1 cup all purpose flour

1/4 cup coconut oil

3 tbsp cold water

2 tbsp olive oil

1/4 tsp salt

filling

1 medium onion, chopped

1/4 cup sliced onions

2 cloves garlic

1 tbsp extra virgin olive oil

2 tbsp white wine

1/3 cup coconut milk from a can (I used full fat)

about 5 oz mixed mushrooms (I used king oyster, portobello, and white button. Feel free to use your favorite varieties)

fresh thyme from about 5-6 sprigs

Salt and fresh black pepper

1. Heat oven to 375 degrees F. Line a 9″ pie or tart shell with parchment paper. (Cut around the circle).

2. In a large bowl, mix together flour and salt. Add coconut oil and cut into pea-sized pieces. Add cold water and oil and mix together with a spoon, then use your hands to form the dough into a ball.

3. Press the dough into the pie or tart pan using your hands, pressing up about 1/2″ up the sides. At this point you can stick the crust in the oven for pre-baking for about 5 minutes.

4. In the meantime, heat 1/2 tbsp olive oil in a saute pan. Add the chopped onions and saute until translucent, about 5-7 minutes. Add garlic and saute for another minute; then add white wine to de-glaze the pan. Salt and pepper generously, then take off the heat.

5. Put the sauteed onions in a blender or food processor, add coconut milk, and blend until pureed.

6. Toss the mushrooms and sliced onions in 1/2 tbsp olive oil, salt, and pepper in a medium bowl. To assemble the tart, spoon the onion puree into the tart. Top with mushrooms and onion slices and fresh thyme. Put in the oven and bake for 35-45 minutes or until golden brown and edges of mushrooms are caramelized.