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drizzling the hot maple onto a mushroom tart
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Upside-Down Mushroom Tarts

Plant-based upside-down mushroom tarts combine savory balsamic mushrooms and a cheesy white bean spread for a super easy, flavorful, and satisfying handheld appetizer. (soy-free and nut-free with easy gluten-free option. 10g protein and 5g fiber per serving)
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Holiday
Keyword: mushroom tarts, upside-down tarts
Servings: 6
Author: Vegan Richa

Ingredients

For the Cheesy White Bean Spread

  • 15 ounce can white beans such as cannellini, navy, or Northern beans, drained, or 1 1/2 cups cooked
  • 2 tablespoons white miso , use chickpea miso for soy-free
  • 2 tablespoons lemon juice
  • Zest of 1 small to medium lemon
  • 2 tablespoons nutritional yeast
  • 2 tablespoons non-dairy yogurt or non-dairy cream or vegan cream cheese, or omit, if needed
  • 1 teaspoon onion powder
  • 1/4 cup vegan cheese shreds such as vegan mozzarella or Parmesan

For the Mushroom Layer

  • 8 ounces mushrooms, such as button mushrooms or cremini, sliced into 2mm thick slices
  • 1/2 cup sliced red onion sliced, then chopped into halves or thirds to match the size of the mushrooms
  • 2 cloves garlic finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Tarts

  • 1 puff pastry sheet thawed

For the Pastry Wash

  • 2 teaspoons maple syrup
  • 2 teaspoons non-dairy milk

For the Hot Maple

  • 1 tablespoon maple syrup
  • 1/2 teaspoon Aleppo pepper flakes or regular pepper flakes

For Garnish

  • Fresh thyme or other fresh herbs of choice
  • Pepper flakes
US Customary - Metric

Instructions

Make the white bean spread. 

  • Thaw the puff pastry while you prep the ingredients.
  • Drain the beans and add them to a plate or shallow bowl. Mash them really well. Add the rest of the bean spread ingredients, and mash and mix until the mixture is somewhat smooth. Taste and adjust flavor, and add some salt, if needed. You can also add some oregano or Italian herbs and mix them in. Set this aside.

Make the mushroom filling.

  • Preheat the oven to 400°F (205° C). 
  • Chop the mushrooms and onions, if you haven't already. I like to slice the onions and then chop them either into halves or thirds so that the size of the onion slice matches the size of the mushrooms that you're using. Add these to a bowl, add in the rest of the mushroom filling ingredients, and toss them to coat. Set the mushroom mixture aside.

Assemble and bake the mushroom tarts.

  • Make the pastry wash by mixing the maple syrup and non-dairy milk, then set that aside.
  • Open up the thawed puff pastry, and roll it out a little bit if needed, depending on the kind of pastry you have. If it's pre-rolled, then you don't need to roll it out. Using a pizza cutter, cut the pastry sheet into 3-inch or 4-inch squares or rectangles.
  • Line a large baking sheet with parchment. Take 3 to 4 tablespoons of the mushroom-onion mixture and put it on the baking sheet and spread it evenly. Spread about 1 tablespoon of the cheesy white bean spread onto one of the puff pastry squares. Place it spread-side-down onto the mushrooms, and then use a fork to press the puff pastry sheet onto the baking sheet, as if you're sealing it like a hand pie. Repeat this for all the cut puff pastry squares.
  • Brush the puff pastry with the pastry wash and bake for 25 minutes, depending on your baking sheet and the oven. Once the top of the puff pastry is evenly golden, take the puff pastry sheet out of the oven. Let it cool for about 5 minutes.
  • While the tarts bake, mix together the hot maple ingredients  in a small bowl, and set that aside.
  • Then, use a spatula to flip these hand pies. If the mushrooms and onions haven't caramelized enough, you can put these back in the oven in the flipped position, where the mushrooms and onions are exposed to the oven. Bake them for 5 to 10 minutes until they turn golden(mushroom and onion caramelization depends on thickeners of the slices, of the filling, the baking sheet etc) . Then remove the pies from the oven and serve them as you like.
  • I like to serve these with the remaining white bean spread on the side, along with the hot maple. People can drizzle either of these over the tart, or they can just scoop some of the dip onto the tart before eating along with the hot maple syrup. It's just incredibly delicious any which way.

Video

Notes

Storage: Baked tarts can be stored in the fridge for upto 3 days. Reheat in the oven for 5 mins or air fryer for 3-4 mins. The bean spread can be made ahead and refrigerated for upto 3 days.  
Protein: Mushroom tarts pack some protein from the white bean spread, along with the nutritional yeast. You can add more protein by sprinkling it with some hemp seeds and sesame seeds before serving.
This recipe is soy free snd nut-free, if you use a soy-free and/or nut-free non-dairy milk, cheese and yogurt and chickpea miso. It's not gluten-free, because of the puff pastry sheet, but you can use a gluten-free puff pastry sheet or a gluten-free pie crust instead.

Nutrition

Calories: 371kcal | Carbohydrates: 40g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 565mg | Potassium: 462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 58IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg