I never thought mushrooms and pears could be so great together. Of course, everybody knows pear and cheese are amazing. But I really never tried the unusual pairing with mushrooms. If you like sweet and savoury dishes, this is definitely for you. Weird and yet so tasty at the same time, you’d wish you made more.

I served these tartelettes with celeriac chips and mash, to create a filling and tasty main. Nevertheless, I believe they would be perfect as an appetizer too. I am very looking forward to inviting some friends over, in these days, after recovering from the Christmas rush, and I truly believe these would be a perfect starter. Never stop trying different pairings, you might be surprised by the result!

“I’d like to be reincarnated as a French tart. They’re so beautiful and delicate – they’re like my opposite. I’m more of a comfort food: goat cheese with garlic.”
Cecily Strong

Vegan Mushrooms and Pear Tartelettes with Celeriac Chips and Mash

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Course Appetizer, Main Course

Cuisine Italian

Servings 6 tartelettes

Equipment

2 Frying Pan
sauce pan
baking tray
Tartelette molds

Ingredients

Fot the Shortcrust

100 gr Spelt Flour or sub with Wholemeal or Plain
100 gr Plain Flour
50 gr Vegan Butter or Olive Oil
50 ml Water
8 gr Salt

For the Filling

100 gr Vegan Feta
300 gr Mixed Mushrooms
1 medium Pear
2-3 Cherry Tomatoes
to taste Salt and Pepper

For the Celeriac Mash (and Chips)

1/2 Celeriac
1 tbsp Vegan Single Cream
1 tbsp Olive Oil
to taste Salt and Pepper

Instructions

Start from making the shortcrust pastry, mixing the flour, butter, salt and water until you get a smooth dough. Roll it out to a 3-5 mm sheet and line up the tartelettes mold with it. Use the dough leftovers for making some crackers (just cut it and bake for 15 minutes at 180C, adding some rosemary or parmesan on top).
Wash the celeriac and start peeling it off using a mandoline. This will be your celeriac chips, so set aside. Cut the remaining celeriac into cubes and place it in a sauce pan with boiling water and some salt. Cook for 10 minutes, until tender.
Warm up the oven at 180C. Season the celeriac skin pieces with olive oil, salt and pepper and place in a baking tray lined up with baking paper. Bake for 15-20 minutes, until crispy. At the same time, bake the tartelette bases for 10 minutes.
Place the mushrooms in a pan with some olive oil and cook for 15-20 minutes at medium heat. Cut the pear into slices and do the same. Season a put aside.
Take the tartelletes bases out of the oven, fill them up with the vegan feta cheese and the mushrooms and pear, add some cherry tomato slices if you'd like. Bake for another 10 minutes, until the cheese has melted.
In the meantime, drain and mash the celeriac. Add the vegan cream and cokk it mixing regularly for 5 minutes.
At this point everything should be ready: create you dish with a couple of tartelettes, the celeriac mash and celeriac chips. Enjoy!