25 | 260 | 546 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
2 h 45 min | 1 h 35 min | 6 |
1 1/4 cup | Whole wheat pastry flour (chilled, for crust) |
1/4 cup | Butter, vegan (cubed & chilled in freezer for min 15 min, for crust) |
1/4 cup | Soy shortening (non hydrogentated, for crust) |
1/2 tsp | Salt (for crust) |
5 tbsp | Water, filtered (ice cold, for crust) |
1 squash | Butternut squash (or 3 cups diced, for custard) |
1 cup cubes | Tofu, silken, soft (well drained, for custard) |
3 tbsp | Butter, vegan (for custard) |
1/4 tsp | Nutmeg, ground (to taste, for custard) |
1 pinch | Salt and pepper (to taste, for custard) |
227 gm | Mushroom, Chanterelle (fresh, diced, for filling) |
227 gm | Cremini (Italian) mushroom (fresh, diced, for filling) |
29 gm | Mushroom, Chanterelle (dried, rehydrated, drained & diced, for filling) |
1/2 cup | White wine (or dry vermouth, for filling) |
1/4 cube | Mushroom bouillon (or see "Notes" below, for filling) |
1/2 cup | Water, filtered (boiling hot for bouillon cube, or see "Notes" below, for filling) |
1 tbsp | Olive Oil, Extra Virgin (for filling) |
2 large onion(s) | Cipolline onion (for filling) |
1 tbsp | Butter, vegan (for filling) |
1 tbsp | Sherry vinegar (for filling) |
1 tbsp | Wheat flour, whole wheat (for filling) |
10 leaf | Sage, fresh (for filling) |
1 tbsp | Maple syrup, pure (for filling) |
2 tbsp | Water, filtered (warm, for filling) |
1 pinch | Salt and pepper (for filling) |
To prep the crust:
To made the custard:
To make filling:
To assemble the tart:
To make the crust: In the Food Processor pulse flour, fat, and salt 6-8 times until mixture resembles coarse corn meal with pea sized fat balls. Pulse in the iced liquid one tbsp at a time until the dough comes together at the center of the bowl (you may not have to use all of it). Put dough on a floured work surface and form into a ball with your hands then press into a fat disc. Wrap in plastic then chill for at least one hour and up to two days.
Dissolve 1/4 of a mushroom bouillon cube in 1/2 cup boiling water to make 1/2 cup mushroom broth.
If you can't find mushroom broth, you could use the strained liquid from your dried mushrooms.
Grain | 1.2 |
Meat Alternative | 0.3 |
Vegetables | 4.7 |