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Mushroom & Chickpea Tarts
These tarts look fancy but are incredibly easy to make. A super light, crispy and flakey pastry hugs a delicious, creamy mushroom and chickpea filling.Servings
(2 tarts per serving)
Total
37 minPrep
7 minCook
30 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
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These tarts are so simple to make and are delicious and comforting. I’ve made it a few times now and love it every time. I’ve found myself out of or low on yoghurt a couple of times when making these but vegan cream cheese or cream (with a little lemon juice) work very well as a substitute.
Made these for New Years Eve and they were so good! 🤩 The yogurt made the tarte’s topping really stand out.
I just made these for breakfast. It’s my day off and I love savory breakfasts. These are so good! I love the little tartness the yogurt gives it. Thank you!
This was pretty good! And very easy to make! Next time I'll get a better quality puff pastry dough, this time it didn't rise ^^'
Extremely delicious and supremely simple.
Great stuff! I was worried they’ll get a soggy bottom, but that was not the case.
They are delicious. It’s difficult to only eat with control 😃
Love these tarts!
Loved this one! I had the leftover filling as a cold salad and it worked great!
Simply delicious one of the best I tried in PUL.
Delicious and very easy to make. Will definitely do it again.
How do you make pastry dough ? I don’t see it available in India
Delicious! No need to modify a thing!
So much easier to make than I anticipated. Delicious and pretty little packages.
Tastes great! Substituted the spinach with chard, works fantastic :-)
Scrumptious 😋! I definitely like this recipe as it is, but I am excited to try the advice below about substituting the greens or adding sun-dried tomatoes and feta. I would replace 1x tart with a side salad to achieve a more balanced meal; consequently, more tarts to enjoy across the week😉. They freeze perfectly, and I tried to thaw in the microwave from frozen state that worked well
So tasty and simple, if you remember to thaw your puff pastry in advance.
It was delicious ! Creamy, comforting ! Greetings from France !
Very tasty
Tasty and the family approved. It was easy to make even with a toddler hanging off my leg. I ended up using tofu sour cream instead of yogurt as I didn't realise we had run out. Still delicious. I think either prepare as the original, or with extra seasonings, or alternative greens (we added some broccoli) it would still be scrumptious.
Very tasty, perfect leftovers, too!! Since my family can't have any garlic I added some sun-dried tomatoes for extra flavour, as well as some Italian herbs. Yum! Next time I might add some olives as well.
So delicious!! I think adding pesto would really make these shine or feta half way through or on top! I put my oven on broil for about 2 minutes to get the same golden brown top. Will be making again!
I absolutely loved this! I used low fat yogurt and it watered down a lot in the pan and I had to drain some of it. I ended up making a spicy yogurt sauce to add on top once the pastry was cooked and that was YUM and I highly recommend.
This was easy to make and really tasty!
I’ve never used puff pastry and I have to hand it to the PUL team. I made this for breakfast half awake and the level of ease compared to how delicious this was blew me away. If you’re a garlic fiend, you can definitely go heavy handed on this one.
Easy and tasty 😊 makes for a great weeknight dinner with a side of veggies 🍆
I used cream cheese instead of yoghurt to use up leftover ingredients. It worked very well!
Loved it
Très bon
Facile à faire
Merci pour la recette
Meal prepped just the filling earlier in the week and then baked it the day of. A huge hit in flavor. Really love this one.
Work sometimes prevents me from cooking to take away, but this recipe (among others) is so easy and quick to make, thank you! Not to mention how tasty it is!
Easy, savoury, quick. This recipe is, hot or cold, a delicous idea. I used much more spinach and this ratio worked out very well too. Top!
Delicious! And quick. Will do it again. Did not expect the chickpeas to marry so well with it.
Absolutely delicious. Will be making often, as it’s so easy too!
Delicious! My non-vegan husband was a big fan. They have a great umami flavor and are both filling and comforting.
I made them ahead of time for a busy work week breakfast and just reheated in the oven at 350 Fahrenheit for about 5 minutes to warm the filling and crisp up the tart. One tart paired with some fruit was a filling breakfast so I feel like you could really consider this 4 servings.
Will make again! :)
Yum. Came out great! I didn’t think it needed 18-20 minutes in that hot of an oven.