This savoury vegan tart is packed with flavour and perfect as a main dish with a side salad. Or slice it into smaller pieces to serve as an appetizer or a party snack.
Choose your favourite mushrooms to make it your own. We used oyster and cremini, but portobellos or shiitakes or any mix of wild mushrooms would work well here too.
Melt the vegan butter in a large frying pan, add the sliced mushrooms and sauté over a high heat for 2-3 minutes. Reduce the heat, add the garlic, rosemary, and salt and pepper to season and sauté for 1-2 minutes, then leave to cool. Put the thawed spinach in a colander and squeeze out the extra liquid.
Place half the puff pastry onto a piece of parchment paper and roll it out into a rectangle approximately 8" x 10". Repeat with the other half of the puff pastry, so you have 2 rectangles of approximately the same size and shape.
Place one rectangle of puff pastry on a non-stick baking sheet, scatter with the spinach, leaving a 2cm border, then cover with the cooled mushroom mix and finally the sliced Fauxmagerie Zengarry Double Crème Brie Style Cashew Cheese. Brush the edges of the pastry with some non-dairy milk. Lay the second sheet of pastry over the filling and press with your fingers to remove any air pockets, then seal the edges well with a fork.
Score the top of the pastry lightly with the back of a sharp knife, chill for 20 minutes. Preheat the oven to 400 degrees F.
Brush the pastry with the remaining non-dairy milk and bake for 15-20 minutes until golden brown and crisp.