Leek and wild mushroom tart with cashew cream



Mushroom leek tartIt’s not usually gluten-free, vegan recipe can utterly win over each meat eater within the room, however this savory tart does it, due to a crunchy chickpea flour crust, a wealthy cashew cream filling and a savory vegetable topping.

My original version of the tart was topped with caramelized onions and greens. I’ve acquired to thank Dani of the weblog Simply Kale Me Now for developing with the concept of utilizing mushrooms and leeks as an alternative. I made Dani’s version at present, altering solely the number of mushrooms used, and it was good for the Easter lunch at my associates’ place. (Thanks Robyn and Elisabeth for letting me barge in and begin taking photographs earlier than we sat all the way down to eat!)

You might use any mixture of mushrooms, however I like a combination of oyster, shiitake and maitake mushrooms. Not a mushroom fan? No worries, this tart could be very versatile – no matter greens you need to prime it with will in all probability style nice. Asparagus and pink peppers…zucchini and solar dried tomatoes…use your creativeness. Simply you’ll want to embody onions or leeks, I believe the allium household is vital. (Isn’t it at all times?)

Leek and Wild Mushroom Tart with Cashew Cream

For the cashew cream:

Three/Four cup uncooked unsalted cashews, soaked in water for 6-Eight hrs, drained and rinsed
1-2 cloves garlic
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water

For the leek and mushroom topping:

Three tablespoons further virgin olive oil, divided
Three leeks, white and light-weight inexperienced components thinly sliced (2 leeks if they’re large with plenty of white)
1 pound blended wild mushrooms, sliced
Salt and pepper to style

For the crust:

1 Three/Four c. chickpea (garbanzo bean) flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/Four c. further virgin olive oil
1/Four c. chilly water

Puree all the cashew cream substances in a meals processor till very easy and thick. This may take as much as 5 minutes, and should require scraping down the perimeters of the processor. If the combination appears to dry to grow to be creamy, add one or two teaspoons of water as wanted.

For the greens, warmth 1 1/2 tablespoons olive oil in a big deep skillet or Dutch oven. Prepare dinner the leeks and a pinch of salt over low warmth for 7-10 minutes, till comfortable however not browned. Take away to a bowl.

Warmth the remaining 1 1/2 tablespoons olive oil within the pan, improve the warmth to medium and add the mushrooms together with one other pinch of salt and a beneficiant quantity of black pepper. Sauté for Three-Four minutes, till the mushrooms are comfortable and a lot of the liquid has cooked off. Mix with the leeks.

To make the dough, combine the chickpea flour, salt and thyme. Drizzle the olive oil over the flour combination and work collectively along with your fingers till crumbly. Add the water and blend very briefly, simply till dough comes collectively.

Flatten the dough right into a disk on a floured work floor (I used all function flour for the work floor, however you should utilize a gluten-free flour.) Roll it out with a rolling pin to about 1 inch bigger than the diameter of your tart pan.

Loosen the dough by slipping a pastry lifter or metallic spatula beneath. Fold in half and punctiliously switch to a fluted metallic tart pan, urgent it into the underside and sides. If the dough breaks, don’t fear – you’ll be able to simply piece it collectively within the pan.

Warmth the oven to 400 levels. Cowl the crust flippantly with foil (don’t press), add some dried beans or pie weights and bake for 10 minutes. Let cool barely.

High the partially-baked crust with the cashew cream, then the leek and mushroom combination. Return to the oven and bake for 25 minutes longer. Serve heat or at room temperature.

Serves 6



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Leek and wild mushroom tart with cashew cream

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