A super tasty Vegan tart that's perfect for feeding a crowd
Put the flour, caster sugar and salt into the food processor, along with the vegan margarine and whizz up until it forms breadcrumbs.
Whisk together the vegetable oil and cold water in a small bowl, and then gradually pour into the processor while it whizzes. Don't put it all in at once, just wait for the ball of dough to form and see how damp it's feeling. You can always add a bit more flour in if it goes too wet.
Wrap the ball of pastry dough in cling film and chill in the fridge for 30 minutes or so.
Roll it out in between two sheets of cling film until it's pound coin thickness and then press it into a greased 24cm round loose bottomed flan tin and pop it back in the fridge while you make the filling.
Pre-heat the oven to 180C/160C fan/gas4. Heat a large frying pan and spray with vegetable oil, add the shallots and garlic and cook for a few minutes until soft.
Add the mushrooms and thyme and cook until soft and the liquid has bubbled off. Add the red peppers and walnuts stirring thoroughly.
Remove from the heat and stir in the vegan cream cheese until it melts in and combines with the vegetables.
Take the pastry case out of the fridge and pour the mushroom filling in to form an even layer. Pop it on the middle shelf of the oven and bake for 35-40 minutes until the pastry is golden.
Allow to cool before carefully taking it out of the tin and transferring it to a plate. Cut into 8 slices and serve with a selection of your favourite salad sides!