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Crammed with veggies, herbs, spices and vegan sausage this mushroom tart is brimming with flavour and would make the perfect Christmas centrepiece! It will also become a firm favourite week after week for your Sunday roast! It's easy to make and can be prepared in advance and either cooked or reheated later. Recipe on thecookandhim.com | #cumberlandsausage #vegansausage #mushroompie #mushroomtart #veganpie #veganchristmas #veganrecipe #veganroast #plantbased #meatfree

Mushroom Chestnut and Cumberland Tart

Prep: 30 mins | Cook: 20 mins | Total: 50 mins | Quantity: 8 portions

Ingredients

Pastry:

  • 1 + 1/2 cups (200g) plain flour
  • 2 tblsp (20g) cornflour
  • 1/2 cup (110g) vegan butter
  • 1/2 tsp salt

Filling:

  • 4 vegan Cumberland sausages
  • 1/2 small butternut squash – peeled, seeds removed and flesh roughly diced
  • 2 whole bulbs of black garlic – roughly chopped
  • 1 stick celery – finely diced
  • 1 tblsp vegan butter
  • 2 cups (130g) shiitake mushrooms – sliced
  • 2 cups (130g) chestnut mushrooms
  • few sprigs of thyme – leaves only (or sub 1/2 tsp dried)
  • few sprigs of rosemary – needles only, roughly chopped (or sub 1 tsp dried)
  • 1 cup (180g) cooked chestnuts – roughly diced or crumbled
  • 3 tblsp nutritional yeast
  • 1/2 cup (125g) vegan cream cheese
  • 1 tsp miso paste
  • good pinch each of salt and pepper
  • 1 cup (250ml) vegan cream
  • 2 tblsp ground flax seeds

8 inch (20cm) loose bottomed pie or tart tin

Instructions

  1. To make the pastry put all the ingredients into a food processor and whizz until you have what looks like fine sand or breadcrumbs
  2. Add enough cold water, a tablespoon at a time to make a soft but not sticky dough
  3. Tip the dough onto your work surface and roll out to fit an 8 inch (20cm) loose bottomed tart tin. Prick the base all over with a fork then freeze for at least 30 minutes
  4. While the tart case is freezing make the filling
  5. In a large pan cook the sausages until browned all over, using a little oil if necessary
  6. Once cooked, remove the sausages and set aside
  7. In the same pan add the butternut squash and cook for 2-3 minutes over a medium high heat until it's just starting to caramelise. Add in 1 cup of water, put on a lid and bubble for 5 minutes until the squash is just softened
  8. Add the chopped garlic and celery to the pan and saute for 1 minute
  9. Melt in the butter then add both the mushrooms and cook until slightly softened
  10. Stir in the herbs, chestnuts and nutritional yeast, then melt in the cream cheese and miso paste
  11. Add a good pinch each of salt and pepper then stir in the cream and ground flax seeds
  12. Chop the cooled sausages then add those back to the pan
  13. Put the frozen tart case in the tin onto a baking tray and cook at 180 Fan / 200 C / 400 F / Gas 6 for 15 minutes
  14. Remove from the oven and tip in the filling - it will be a very full pie!
  15. Bake the tart at the same temperature for 20-25 minutes until set and lightly golden
  16. Serve immediately or chill and reheat when needed

Notes

  • You can also freeze this pie. Portion once cooled and wrap well. Defrost and reheat thoroughly

Recipe by The Cook & Him at https://thecookandhim.com/recipes/mushroom-chestnut-and-cumberland-tart/