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Savory Pesto Mushroom Tart

I’m going to let you in on a little secret. Savory tarts exist, and if you’re not eating them, you are missing out! Take this Savory Pesto Mushroom Tart, for example. It boasts fiber-fueled ingredients like almond flour, chia seeds, mushrooms, and spinach. It’s super flavorful with comforting aromas of egg and cheese. And here’s the kicker: it’s completely vegan! The recipe calls for plant-based ingredients like Just Egg, vegan butter, and Violife vegan parmesan cheese. So you can enjoy it without having to feel icky!

Recipe designed by @mindfullbymadeline



1 3/4 cup almond flour
8 T vegan butter, softened
1/2 cup cold water
1 T olive oil
1 T ground chia
1/2 tsp salt
1 T Just Egg or Simply Egg


1/2 cup + 1/4 cup Violife vegan parmesan, grated
3 medium tomatoes chopped and strained (approximately 1 1/2 cups)
12 fresh basil leaves
1 1/2 T olive oil
1/2 tsp salt
1/2 tsp pepper
1 large clove of garlic
1/2 cup parsley
1/2 cup spinach
1/2 cup chopped mushrooms
2 T Just Egg or Simply Egg


Add all dry ingredients for the crust in a medium bowl. Then add wet ingredients and combine.

Press dough into a greased tart pan and poke holes with a fork, and bake at 375 degrees for 10 minutes,

In a food processor, combine basil, olive oil, salt, pepper, garlic, parsley, spinach, and egg. Pour into a medium bowl.

Stir in 1/2 C parmesan, tomatoes, and mushrooms.

Add filling to the crust. Sprinkle it with the remaining parmesan. Bake at 375 degrees for 30 minutes on a middle oven rack.

Cook for at least 5 minutes before removing from the pan. Slice and serve with additional basil and enjoy!



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