Onion, cashew and mushroom tart.

Onion, cashew and mushroom tart

This creamy cashew tart is topped with flavoursome tidbits. Simple, but a little bit special.
5 from 1 vote
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Course: Main meals
Cuisine: Vegan
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 2
Author: Quite Good Food


For the cashew cream:

  • 1/2 cup raw cashews, soaked overnight (or a minimum of four hours, but longer is better here)
  • 1-2 tsp dijon mustard
  • 1 onion, thinly sliced
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/4 cup water

For the tart:

  • One sheet of pre-rolled flaky pastry, thawed (check the label if vegan or vegetarian)
  • Cherry tomatoes
  • Baby spinach leaves
  • Marinated button mushrooms
  • Olive and pumpkin seed tapenade


For the cashew cream:

  • Start by caramelising the onions. Cook the onions over a low to medium heat with 1 tbsp of coconut oil, stirring occasionally. Once they're getting quite golden, add 1 tbsp maple syrup and continue cooking for another few minutes. You want deeply, darkly golden (but not burned) onions that are soft and sticky.
  • Reserve about a quarter of the onions for serving the tarts, and add the rest to your blender.
  • Add cashews, mustard, salt and pepper, and 1/4 cup of water to the blender and blend until smooth. You may need to add a little more water to help the mixture blend. Add as little as possible though, you want a thick cream.
  • Taste and add more salt, pepper or mustard to your liking.

For the tart:

  • Preheat oven to 190C fanbake.
  • Cut the pastry sheet in half to make two rectangles. Use a knife to lightly score a border about 1cm from the edge, the whole way around each piece.
  • Spread half of the cashew cream thickly on each rectangle of pastry, within the scored border.
  • Bake for 15-20 minutes or until golden brown and the pastry has risen and flaked beautifully.
  • Pile up with reserved caramelised onion, cherry tomatoes, baby spinach, marinated button mushrooms and little dollops of olive and pumpkin seed tapenade.
  • Serve with a crisp green salad and a glass of crisp white wine. Heaven.


Prep time doesn't include soaking time for the cashews.
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