It’s not usually gluten-free, vegan recipe can utterly win over each meat eater within the room, however this savory tart does it, because of 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 bought to thank Dani of the weblog Simply Kale Me Now for arising with the thought of utilizing mushrooms and leeks as an alternative. I made Dani’s version at the moment, altering solely the number of mushrooms used, and it was excellent for the Easter lunch at my mates’ place. (Thanks Robyn and Elisabeth for letting me barge in and begin taking images earlier than we sat all the way down to eat!)
You could possibly use any mixture of mushrooms, however I really like a combination of oyster, shiitake and maitake mushrooms. Not a mushroom fan? No worries, this tart may be very versatile – no matter greens you need to high it with will in all probability style nice. Asparagus and pink peppers…zucchini and solar dried tomatoes…use your creativeness. Simply make sure you embrace onions or leeks, I feel 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 lightweight inexperienced elements 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
half of teaspoon salt
half of teaspoon dried thyme
1/Four c. further virgin olive oil
1/Four c. chilly water
Puree the entire cashew cream substances in a meals processor till very clean 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 turn into creamy, add one or two teaspoons of water as wanted.
For the greens, warmth 1 half of 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 half of 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 many 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 together with your palms 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 goal flour for the work floor, however you need to use 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 thoroughly 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 frivolously 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.