Mushroom Tart
Submitted by hobbyhouse
Savory vegetarian tart with sautéed mushrooms, broccoli, and three cheeses in a tofu-cream filling. A hearty meatless main that slices like a dream.
YIELD
1 tartPREP
15 minCOOK
55 minREADY
1 hrsThis veggie-packed tart eats like a quiche but sneaks in tofu for extra protein.
Mushrooms, broccoli, and carrots get sautéed in white wine, then nestled into a flaky crust with a creamy filling enriched by Swiss, cheddar, and mozzarella.
Thyme and marjoram add herby warmth throughout.
Variations
- Swap mushrooms for asparagus or zucchini
- Use any pie crust you prefer, homemade or store-bought
- Add sun-dried tomatoes for Mediterranean flair
Chef Tips
- Squeeze excess water from tofu before blending for a smoother filling
- Let cool before slicing to set the filling properly
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large skillet over medium high-heat, sauté onion and garlic in butter and wine until soft (2 to 3 minutes).
Add mushrooms and cook until they exude moisture.
Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more.
Remove pan from heat and set aside.
With your hands, gently squeeze block of tofu to remove excess water, then purée in blender or food processor with half-and-half until smooth.
Stir into vegetable mixture.
Stir parsley and cheeses into vegetable mixture and spoon into pie shell.
Bake until firm in the center and lightly brown (about 40 minutes).
Let cool before slicing.
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