Savory Mushroom & Leek Phyllo Tart with Vegan Béchamel
Crispy, golden phyllo layered with creamy vegan Parmesan béchamel, buttery leeks, and savory mushrooms. This beautiful little tart is surprisingly easy to make and perfect for brunch or entertaining.
Ingredients
Béchamel
3 tbsp vegan butter
1 garlic clove, minced
1 tbsp flour
½–1 cup unsweetened plant milk, as needed
1 cup vegan Parmesan
Filling
1 leek, thinly sliced and washed
1 garlic clove, minced
8 oz mixed mushrooms (portobello, baby bella, oyster)
2 tsp dark soy sauce
Vegan butter or olive oil, for sautéing
Salt and pepper, to taste
Pastry
8 sheets phyllo dough
Extra virgin olive oil spray
Balsamic glaze, optional
Instructions
Béchamel: Melt butter and sauté garlic for 2 minutes. Stir in flour, then gradually whisk in plant milk. Add Parmesan and stir until thick and creamy. Set aside.
Leeks: Sauté leeks and garlic in vegan butter for 6–7 minutes until tender. Set aside.
Mushrooms: Sauté mushrooms over medium-high heat for 7–8 minutes. Stir in dark soy sauce, salt, and pepper.
Assemble: Layer 8 sheets of phyllo in a baking pan, spraying olive oil between each sheet. Spread with béchamel, then top with leeks and mushrooms.
Bake: Bake at 375°F for approximately 15–25 minutes, until golden and crispy. Finish with balsamic glaze if desired.
Enjoy! And don’t forget to tag @bevegan__ if you make it.
A Little About the Bakeware
If you’ve followed me for a while, you know I’m selective about brand collaborations. I only share products I genuinely love.
Hestan Culinary recently gifted me their complete OvenBond bakeware collection, and I’ve been obsessed. The quality is superb, the design is stunning, and the triple-bonded stainless steel construction is designed for even heating. Beautiful, functional bakeware that makes cooking even more enjoyable.
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