Monday, April 18, 2011

eat; raw spinach mushroom tart

One of my favourite raw websites is, managed by a women called Susan Powers. I love the look of the site, the photography and the amazing recipes posted. A few weeks ago, I tried Susans raw spinach mushroom tart. YUUUUUUUUUMMMMMMMM! Thats all I can say about that!

I have altered the recipe a little adding more mushrooms and spinach and doubling the 'cashew filling'. I do not have a spring tin here at my share house so I used what I could, which was a ring spring tin. Not great, but you do need to be able to remove the sides of the pan, so use what you can.  Susan Powers uses rings for individual servings. If you have these types of rings, go for it! They look so lovely as individual servings. There is also a bit of planning that needs to happen with this recipe.

Serves 8

What you need;
 4 cups mushrooms
1/3 cup olive oil
1/3 cup balsamic vinegar
1 Tbs raw honey or agave
1 cup almonds, soaked overnight
1 cup hazelnuts, soaked overnight
1/2 cup brown flax seeds
salt and pepper to taste
4 cups cashews, soaked for 4 hours
1 cup lemon juice
2 cloves of garlic, roughly chopped
1/4 cup shallots, roughly chopped
salt and pepper to taste
2 cups spinach leaves

Start by slicing the mushrooms and placing in a marinating container, if you have one, otherwise, a flat container will do. Mix the marinade together in a cup and pour over the sliced mushrooms. Mix it all up and place in the refrigerator overnight.

To make the crust, drain and dry the nuts with a kitchen towel. Add all the 'crust' ingredients into a food processor and pulse until a course meal texture is achieved.

Place the almond meal mixture into your spring tin. Press down with the back of a spoon until you get a nice even surface. If you have a dehydrator, you can place the pan on a low heat for 1-2 hours. I skipped this step and it still tasted amazing!

To make the filling, place well drained and towel dried cashews with the rest of the ingredients, (except for the spinach) into a food processor. Process until smooth.

Divide the mixture in half and add half the mushrooms to one bowl and half the spinach to the other bowl. Stir until combined. You may need to add a little hot water if the mixture is too stiff. 

With the remaining mushrooms and spinach, combine together in a bowl and set aside. You will be using this mixture to top each individual tart piece before serving.

Now for assembling. Pour the mushroom mixture into the prepared tin and smooth it out with the back of a spoon. Pour the spinach mixture on top of the mushroom mixture and gently spread it evenly. Place in the refrigerator for at least an hour. When chilled, un-mould the tart and cut into serving sizes. Place a piece on individual plates and top with a small handful of the mushrooms and spinach mixture.

This tart is very rich. I suggest serving a small piece next to a large salad. the salad will help to clear the palette and give the taste buds a break from this very rich piece of heaven!

Buon Appetito!

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