by MyCommunalTable
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Expand4 tablespoons olive oil + 1/2 cup for brushing on filo dough Ask a question about this ingredient
4 tablespoons vegan butter such as earth balance Ask a question about this ingredient
20 ounces assorted mushrooms, chopped Ask a question about this ingredient
1 cup celery, finely chopped Ask a question about this ingredient
1 medium onion, finely chopped Ask a question about this ingredient
6 gloves of garlic, finely chopped Ask a question about this ingredient
3 tablespoons fresh thyme, finely chopped Ask a question about this ingredient
3 tablespoons fresh marjoram, finely chopped Ask a question about this ingredient
4 tablespoons AP flour Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1 cup vegetable stock Ask a question about this ingredient
2 cups grated baked potato. Approximently 2 medium baked potatoes Ask a question about this ingredient
4 tablespoons soy sour cream Ask a question about this ingredient
salt &pepper, to taste. Ask a question about this ingredient
1 cup fresh or thawed peas Ask a question about this ingredient
16 sheets of filo dough Ask a question about this ingredient
In large saute' pan, heat oil and butter over medium heat.
Ask a question about this stepAdd mushrooms, celery, onions and garlic. Cook until tender.
Ask a question about this stepStir in fresh thyme and marjoram.
Ask a question about this stepScatter flour over all the vegetables and stir. Cooking for a few minutes, so that the flour has a chance to cook.
Ask a question about this stepStir in wine and stock, then lower temperature a bit. Stir occasionally while the sauce thickens up.
Ask a question about this stepStir in soy sour cream. Start adding salt and pepper. The amount will vary according to how salty the stock is and/or what your palette likes. Make sure to taste it along the way.
Ask a question about this stepTurn off heat and stir in grated potatoes and peas. Adjust seasoning again if necessary. Set aside to cool while prepping tart crust or place in fridge until ready to assemble.
Ask a question about this stepPreheat oven to 375F. Brush sides and bottom of tart pan with olive oil.
Ask a question about this stepPlace first sheet of filo dough across tart pan, then brush with oil. Make sure to brush the dough that is on the side of the pan. Rotate placement of the next sheet slightly down from the last sheet. Brush with oil. Like it is the minute hand going around the clock face. Continue with all eight sheets around the tart pan. Make sure that the bottom, sides and edge of tart pan are all covered with filo and oil.
Ask a question about this stepPlace filling in tart pan. Cover tart with the next 8 sheets of filo in the same manner as the bottom layer. When finished, use kitchen scissors to trim edges, leaving a 1/2 inch over hang. Then go along edge and tuck edge into pan all the way around.
Ask a question about this stepBake for 35-45 minutes until filo is golden brown. Remove from oven and cool a bit.
Ask a question about this stepWhen cool to the touch, release edges from tart pan with knife. Then invert on to a platter. Cut into wedges and serve.
Ask a question about this stepWhat an amazing recipe! I made it Christmas morning for a vegan holiday lunch in which we were entertaining vegan friends. My husband is an omnivore, and he LOVED this dish. We all LOVED this dish. It was not hard to make, although handling filo dough for the first time was a bit challenging. This is now one of my favorites that I will make frequently. I'm having leftovers for dinner tonight...and I'm counting the hours until then.
I made this last night and put in the freezer so I can serve it on Christmas Day. The filling is heavenly!
My Vegan Nephew will be very impressed; infact I think everyone will be!
Judges at food52, this is the double-crust recipe that you might not want to overlook.
Thanks Elizabeth
Thanks VanessaS! Let me know how it turns out.
This is going into my growing vegan recipe collection. Beautiful - thumbs up!
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Making this ahead and freezing it worked wonderfully! I took it out of the freezer the day before I would be baking it. When it was time to put it in the oven I draped a piece of foil over the top for the first half hour and increased the baking time to 1 hour and 15 minutes. It was a hit and I will be making it again and again.