This might not look the most tempting but it makes up for it by being delicious, subtle flavours of olives, creamy spinach with the texture of mushrooms finished off with a crunchy salty crust. I wanted to come up with a crispy outer crust which balances the smooth creamy filling, and it ended up being really tasty so I'll be saving this recipe for other pies and tarts later on. I added olives to this as hubby really likes olives, so you can always omit it and have mushrooms and spinach.
For the mushrooms I used a combination of enoki, oyster, portabello and shimenji. I like the different earthy flavours these mushrooms offer and most supermarkets sell a variety pack. Chop them up roughly so there's texture in the pie. I didn't bother drying off the soaked nuts, as the water in them meant I didn't have to add extra water, and it saves an extra step of having to wait for them to dry. I was really happy with the result of this recipe, can't wait to start trying variations on it.
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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
1. Preheat the oven to 175˚C
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
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
