Vegan Swiss Cheese Tart
Swiss Cheese Tart is a classic comforting bake inspired by Alpine cuisine: a crisp, buttery pastry shell filled with a rich, silky mixture of plant‑based cheeses, tender leeks, earthy mushrooms, and aromatic herbs. This fully vegan version captures all the creamy, savoury depth and golden baked finish of the original, without eggs or dairy. It is perfect for brunch, light lunches, picnics, or as a hearty centrepiece for any meal.
Shared by katty
Time
80 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Shortcrust Pastry;
- 200g plain flour,, 100g cold vegan butter, cubed
- Pinch of salt,, 3–4 tbsp ice‑cold water
- #Filling;
- 1 medium leek, white and light green parts only, thinly sliced
- 150g chestnut or button mushrooms, sliced
- 1 tbsp olive oil or vegan butter
- 150g grated vegan Swiss‑style or cheddar cheese
- 80g soft cashew cheese or silken tofu, blended smooth
- 150ml unsweetened soy or oat cream
- 2 tbsp nutritional yeast,, ½ tsp nutmeg
- Salt and black pepper to taste,, 1 tbsp fresh thyme leaves
👩‍🍳 Instructions
- 1
Make the pastry: Rub cold vegan butter into flour and salt until the mix looks like fine breadcrumbs. Add cold water gradually and bring together into a smooth dough; do not overwork. Wrap and chill for 20 minutes.
- 2
Blind bake: Roll dough out and line a 22cm tart tin. Trim edges, prick the base, line with paper and baking beans, then bake at 190°C / 375°F for 12 minutes. Remove beans and paper, bake for another 5 minutes until pale golden.
- 3
Sauté filling base: Heat oil in a pan, cook leeks gently for 5 minutes until soft. Add mushrooms and cook until moisture evaporates and they begin to brown. Season and stir in half the thyme.
- 4
Make the cream mix: Whisk blended cashew cheese/tofu, plant cream, nutritional yeast, nutmeg, salt, pepper, and most of the grated cheese until smooth.
- 5
Assemble & bake: Spread the leek and mushroom mix over the pastry base. Pour over the creamy mixture, scatter remaining cheese and thyme on top. Bake for 35–40 minutes until set, golden, and lightly puffed.
- 6
Serve: Allow to rest for 10 minutes before slicing. Delicious warm or at room temperature.