Mushroom Spinach Olive Tart
Crust
1 cup cashew (soaked 3 - 4 hrs)
1/2 cup pecan (soaked 3 - 4 hrs)
2 TBS sesame seeds
1 TBS flaxmeal
1 TBS chia seeds
2 TBS lemon juice
1 TBS olive oil
1 clove garlic
1/4 tsp Himalayan pink salt
Filling
2 cup chopped mixed mushrooms
1 cup vegetable stock
1 TBS lemon juice
1/4 tsp Himalayan pink salt
1 zucchini
1 cup cashew (soaked 3 - 4 hrs)
1/2 onion
1 TBS miso paste
3 TBS nutritional yeast
1 TBS lemon juice
1 clove garlic
2 cups spinach
1/4 cup pitted olives
2. Drain the cashews and pecans
3. Combine with other crust ingredients in a food processor and blend together
4. Spray a flan or tart pan with olive oil and spread the crust mixture into it, flatten it down and press down firmly
5. Put into the oven for 15 mins
6. In a bowl combine the mushroom filling together with the stock and leave to marinate. This will go in last
7. Peel the zucchini and spoon out the soft seed parts in the middle, then combine with all the other ingredients except for the spinach and olives. Blend on med high until it's mixed well
8. Roughly chop the spinach and add into the mixture with the olives. Pulse or blend on low so it's all mixed in but not pulverised. That way the spinach and olives still have some shape in the end
9. Drain the mushrooms and stir into the filling mixture
10. Fill the crust and then put back into the oven for 45 mins
11. Let it out cool before cutting and serving