Savory Vegan Tarts! Wild Mushroom and Truffled Potato with Crispy Parsnips and Beet Balsamic Sauce

Savory tarts: I think if I were a food, this is what I would be. LAYERS- It is all about layers.

Puff pastry in a tart pan

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truffle potato

(Potatoes mashed with garlic, earth balance, nutmeg, salt, pepper, truffle oil, coconut creamer, then pureed)

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wild mushroom ragout

(leeks, caramelized, with garlic, porcini mushrooms, baby bells, sherry, tomato paste, porcini soaking liquid, salt, pepper)

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more potato and a drizzle of truffle oil plus cracked pepper

Baked at 400 for 5 minutes, then lowered to 350 for 25 minutes.

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Parsnip shavings 

(tossed with oil,salt, pepper, and sugar, baked until crispy and dehydrated)

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Beet-Balsamic Sauce

(cooked beets, olive oil, balsamic vinegar, salt, pepper, water, honey)

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chopped parsley

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Savory Wild Mushroom and Truffled Potato Tart with Crispy Parsnips and Beet Balsamic Sauce