On the one hand, this Sweet Potato and Mushroom Tart is undoubtedly impressive. But on the other hand, it is surprisingly easy to make it. This recipe is Vegan, Gluten-free and only using a handful of simple ingredients. This sweet potato and mushroom tart will be a centrepiece in any dinner party that people will be asking you about. Simply because it’s very delicious! Along with that, what was essential for me to is to make this meal wholesome and satisfying.
All the flavours come together beautifully in these little sweet potato and mushroom tarts. So let’s start from the bottom. Shall we?
Firstly, using almond flour in the crust instead of regular makes the tarts much tastier and additionally gluten-free. Almonds are nutritious, high in Vitamin E and plant protein so I try to include more of them in my diet. As well due to their unique flavour, it illuminates the need to use extra butter, in my opinion.
Secondly, going up a layer in our sweet potato and mushroom tarts, we have a delicious mushroom filling. Naturally, buttery almond crust almost melts in your mouth and hugs a perfectly delicious mushroom layer. I love adding mushrooms to my vegan recipes mainly because they are so meaty and so versatile. Moreover, now we are completely spoiled with a fantastic selection of mushrooms in the market. Without a doubt, for this recipe, you can go with the most common white or chestnut mushrooms. But to take it up a notch, exotic mix or highly nutritious shiitake mushrooms?
Lastly, in sweet potato and mushroom tart, we have a layer of sweet potato petals. The sweet potato “rose” is what makes this tart extra special if you ask me. All you need is just a bit of patience while arranging the petals. But it is so easy to do and makes the tarts look special. And not only sweet potato petals will make any tart the prettiest looking tart ever, but they also add a great texture contrast that impacts the final taste. The bottom of the petals will be almost creamy, and the exposed edges will get nice and crispy! I love it.
The only secret in making this sweet potato “rose” is to slice peeled sweet potatoes as thin as possible. I would recommend using a mandolin. This is a great kitchen gadget that will give you the most consistent results! After you slice the sweet potato, just take three-four slices and place them on the chopping board, overlapping them slightly. Gently start rolling the first piece while ensuring that the following sweet potato petal is staying in place. To demonstrate how to make it, I will include a video from my youtube showing how to make an Apple tart. Although apples are not sweet potatoes, the method is the same!
Easy and Impressive Sweet potato and mushroom tart
- 80 g almond flour
- 2 tbsp milled linseeds
- 1 tbsp nutritional yeast (optional)
- 3-5 tbsp water
- pinch of salt
For the filling
- 1 medium potato
- 200 g mixed mushrooms
- 1 shallot
- 1 1/2 tbsp fresh chopped thyme
- 1 tbsp fresh chopped rosemary
- 2 tbsp oil
- Combine all the ingredients for the crust starting with 3 tbsp of water and feel the texture. Keep adding tablespoon by tablespoon until you can form the ball out of dough.
- Leave to rest for at least 20 minutes.
- Place the pan on the medium heat
- Saute finely chopped shallot with 1 tbsp of thyme and rosemary in 1 tbsp of olive oil until fragrant and the onion is translucent.
- Add coarsely chopped mushrooms and a generous pinch of salt and freshly ground black pepper.
- Continue cooking till mushrooms have shrunk in size for about 10 minutes.
- Remove from the heat and leave to cool.
- Using a mandoline slice sweet potato thinly. And toss it with 1 tbsp of olive oil and remaining thyme.
- Take a part of the dough and press it firmly to fill your baking mould (the ones with the removable bottom are the best)
- Follow with the layer of mushrooms and arrange sweet potato slices on top in the petals manner(make sure that petals are crossing)
- Bake in preheated oven at 180 for 25 minutes(or until sweet potato is completely soft in the middle)
- Let it cool slightly before removing it from the moulds