Green Bean Mushroom Tart ~
Your guests will love this savory and sophisticated alternative to green bean casserole!
Not that there’s anything wrong with Green Bean Casserole! Let’s face it though, sometimes it’s nice to mix things up a bit. Bring something different to the holiday table this year! This tart is reminiscent of the classic dish in that the ingredients are similar yet it feels fresh and new while still maintaing a feeling of tradition.
Happy Holidays!
Ingredients for Green Bean Mushroom Tart
This recipe yields 2 tarts. You will need:
- 1 sheet puff pastry, thawed
- 4 tablespoons vegan butter, divided
- 3/4 pound green beans, trimmed
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 cup shallot, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 1 teaspoon garlic, minced
- 1/3 cup vegan feta cheese, crumbles
Ingredient Notes
- Puff Pastry Sheet -Pepperidge Farm Puff Pastry sheets are vegan.
- Vegan Feta Cheese – I use Violife. To me, it tastes more like goat cheese than feta and the flavor totally works. Vegan bleu cheese is also a good choice for this tart.
How to Make Green Bean Mushroom Tart
STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP TWO: Cut the pastry sheet in half, lengthwise down the middle so that you have two equally sized pieces. Onto the prepared baking sheet, arrange both puff pastry pieces at least 2 inches apart. Fold over the edges about 1/2-inch on each side to form a border all around.
STEP THREE: Melt 1 tablespoon of butter and use a pastry brush to lightly brush the surface of the pastry dough, including the folded over edges.
STEP FOUR: On the stovetop, set a large pot of water over medium-high heat. Bring to a boil then add the green beans. Cook the green beans for 2 minutes, until just crisp-tender and bright green in color. Drain in a colander and rinse with cold water to stop the cooking process.
STEP FIVE: Place a layer of paper towels or kitchen towels onto the countertop. Spread the cooked green beans onto the towels in an even layer to dry completely.
STEP SIX: To a large skillet over medium-high heat, add 2 tablespoons of butter. When the butter is melted, add the mushrooms and thyme. Saute for 3 minutes, until softened and fragrant. Season with salt and pepper.
STEP SEVEN: Add the garlic and continue cooking for an additional 30 seconds. Remove the mixture from the skillet and set it aside. Keep the heat on and return the skillet to the stovetop.
STEP EIGHT: Into the skillet over medium-high heat, add 1 tablespoon of butter. When the butter is melted, add the sliced shallot. Cook for 5 minutes, stirring frequently until the shallots are lightly crispy and golden in color. Remove from heat.
STEP NINE: Divide the green beans in half and arrange an equal amount onto each pastry sheet. Follow with the mushrooms and then the shallots. Sprinkle evenly with feta cheese.
STEP TEN: Bake for 15 minutes, or until the puff pastry is golden in color then serve warm or room temperature.
More Vegan Thanksgiving Recipes You’ll Love!
- Roasted Vegetable Wellington
- Vegan Wild Rice Stuffing
- Mashed Potato Casserole
- Stovetop Brussels Sprouts
- Cranberry Puff Pastry Shells
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Green Bean Mushroom Tart
Ingredients
- 1 sheet puff pastry thawed
- 4 tablespoons vegan butter divided
- 3/4 pound green beans trimmed
- 8 ounces cremini mushrooms thinly sliced
- 1/2 cup shallot thinly sliced
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon ground black pepper or to taste
- 1 teaspoon garlic minced
- 1/3 cup vegan feta cheese crumbles
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the pastry sheet in half, lengthwise down the middle so that you have two equally sized pieces. Onto the prepared baking sheet, arrange both puff pastry pieces at least 2 inches apart. Fold over the edges about 1/2-inch on each side to form a border all around.
- Melt 1 tablespoon of butter and use a pastry brush to lightly brush the surface of the pastry dough, including the folded over edges.
- On the stovetop, set a large pot of water over medium-high heat. Bring to a boil then add the green beans. Cook the green beans for 2 minutes, until just crisp-tender and bright green in color. Drain in a colander and rinse with cold water to stop the cooking process.
- Place a layer of paper towels or kitchen towels onto the countertop. Spread the cooked green beans onto the towels in an even layer to dry completely.
- To a large skillet over medium-high heat, add 2 tablespoons of butter. When the butter is melted, add the mushrooms and thyme. Saute for 3 minutes, until softened and fragrant. Season with salt and pepper.
- Add the garlic and continue cooking for an additional 30 seconds. Remove the mixture from the skillet and set it aside. Keep the heat on and return the skillet to the stovetop.
- Into the skillet over medium-high heat, add 1 tablespoon of butter. When the butter is melted, add the sliced shallot. Cook for 5 minutes, stirring frequently until the shallots are lightly crispy and golden in color. Remove from heat.
- Divide the green beans in half and arrange an equal amount onto each pastry sheet. Follow with the mushrooms and then the shallots. Sprinkle evenly with feta cheese.
- Bake for 15 minutes, or until the puff pastry is golden in color then serve warm or room temperature.
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