In a bowl, mix the flour and salt. Add the vegan margarine in pieces and rub it into the flour with your fingers until the mixture resembles breadcrumbs.

Gradually add the cold water, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Clean the mushrooms with a brush or damp cloth to remove any dirt. Avoid washing them in water to preserve their flavor.

Heat one tablespoon of walnut oil in a pan over medium heat. Add the garlic and mushrooms, then sauté until golden and their liquid has evaporated. Season with smoked salt, thyme, pepper, and parsley. Set aside.

In a bowl, mix the soy cream, silken tofu, nutritional yeast, mustard, and chickpea flour or cornstarch.

Whisk until smooth and slightly thick. Add nutmeg, salt, and pepper to taste.

Preheat your oven to 180°C (350°F).

Roll out the shortcrust pastry on a floured surface and cut it into circles to fit 4 tartlet molds. Prick the bottom of the dough with a fork.

Spread the sautéed mushrooms over the tartlet bases. Pour the creamy base on top (about 1-2 tablespoons per tartlet).

Bake for 20 to 25 minutes, or until the pastry is golden and the filling is set and slightly browned.

Drizzle a little walnut oil over each tartlet once out of the oven.

Serve warm or at room temperature, garnished with a few rocket leaves for freshness.