Mushroom Puff Pastry Tart

A festive and easy-to-make vegan mushroom tart with store-bought puff pastry and savory walnut cream. Bookmark it for your next dinner party!

Store-bought puff pastry is a godsend for dinner parties. Pretty much anything you make with the flaky dough will be inherently festive and fancy, setting you on par with the Inas and Marthas of the world. Sure, a homemade crust is wonderful, but sometimes a shortcut is very much welcome – especially during the hectic holiday season.

This savory mushroom tart with puff pastry is my go-to for sit-down dinners and cocktail parties alike. It’s packed with umami, and can work as a main course, side dish, or appetizer.

What’s In This Vegan Mushroom Tart

This tart has three layers. First up, store-bought puff pastry. Second, a creamy walnut “cheese” spread made with miso for that satisfying umami taste. Lastly, sautéed onions and cremini mushrooms.

Key Ingredients + Substitutions

• Puff Pastry: This rich, flaky, French-style dough is sold in the freezer section of most supermarkets. Pepperidge Farm is vegan and available everywhere, but doesn’t have the best ingredients. DuFour is better, but harder to find. Trader Joe’s has a good all-butter one that’s sold seasonally.
• Raw Walnuts: Can be substituted with raw cashews or almonds. If you have a nut allergy, use raw sunflower seeds instead.
• Miso: Adds a savory, salty, “cheesy” taste to the walnut spread – do not skip it. It can be found in the refrigerated section in most supermarkets near things like tofu, kimchi, etc. Don’t hesitate to buy it if it’s your first time – it lasts up to a year in the fridge and can be used in so many things.
• Onion: Can be subbed with shallots.
• Cremini Mushrooms: These small brown mushrooms are available everywhere, but this tart would also work well with shiitake, oyster, or maitake mushrooms.

How to Make Mushroom Puff Pastry Tart (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Soak the Walnuts

Place the walnuts in a small bowl and cover with boiling water. Set aside for 30 minutes. This will soften them so they can be blended into a smooth cream later.

Step 2: Sauté the Vegetables

Cook the onions and mushrooms with olive oil and salt over medium heat until they are soft and starting to become golden, 10 to 12 minutes.

Step 3: Make the Walnut Spread

Drain the walnuts and place in a food processor along with garlic. Pulse to break them down. Then add miso, lemon juice, water, and salt, and purée until smooth.

Step 4: Assemble the Tart

Lightly roll out the puff pastry – just so it’s a bit thinner and about an inch longer on all sides. Spread the walnut paste across the top, leaving a small border. Then scatter the sautéed veg on top.

Step 5: Bake the Tart

Bake in a preheated 400ºF oven until the edges are golden brown, 22 to 25 minutes.

Tips for Working with Puff Pastry

• Be sure to thaw the dough completely (this takes about 30 minutes at room temperature) before rolling it out. Do not unfold the dough while it’s still frozen/stiff, or it may break.
• Roll it out on a lightly floured kitchen counter, coating the rolling pin with flour as well if it’s sticky. If you don’t own a rolling pin, use a bottle of wine/vinegar.
• If the dough is cracking during rolling, it’s still too cold and needs more time to thaw. If the dough is sticking to the rolling pin or counter, sprinkle it lightly with flour. If the dough is wet/slimy, it has gotten too warm and should be refrigerated for a few minutes to firm up again.

Serving Suggestions

This tart can be served in many different ways. For a party snack/appetizer, cut the tart into small squares so it’s easy to eat. If serving as a vegan main course, add a side salad (like this tahini kale salad or celery apple salad) or a cooked veggie side (like vegan cauliflower gratin or maple roasted carrots). 

Make-Ahead Tips

The tart should not be baked in advance, since puff pastry loses its crisp, flaky texture after refrigeration. You can bake it up to a few hours in advance though and hold it at room temp. (Reheat in the oven, if needed, not in the microwave.)

If you want to get a head start, make the walnut spread and sauté the vegetables the day before, and keep them in airtight containers in the fridge; assemble and bake the tart day-of.

More Recipes with Puff Pastry

• Vegan Cauliflower Pot Pie
• Asparagus Puff Pastry Tart
• Mushroom Hand Pies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe