Mushroom Leek Tart

by Susan on December 5, 2009

Raw Food Recipe: Leek Tart

Who says you can’t do raw food in the winter? We have our dehydrators, and some great techniques that will enable us to recreate some of our favorite dishes with all of their nutrients and enzymes intact! I happen to love leeks. I love tarts. Thrown together with some marinated mushrooms and spinach, you have a healthy, beautiful, gourmet dish that is worthy of your holiday table! Take a look at the ingredients. Instead of using butter, cream and eggs, we use a few cashews! This is super easy and delightful.

Mushroom Leek Tart

  • 2 C Sliced Mushrooms
  • 1/3 C Virgin Olive Oil
  • 3 T. Nama Shoyu (raw organic soy sauce)
  • 2 C Spinach
  • 1 1/2 C Leeks (thinly sliced)
  • 1 1/2 C Cashews
  • 1 1.2 C Water
  • 2 t. Tarragon
  • 1 t. white pepper
  • pinch Celtic sea salt

The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate. 10 hours before serving:

Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or blender, combine cashews, water, tarragon, pepper and salt.  Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 116 for another 9 hours.

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{ 26 comments… read them below or add one }

Ida December 6, 2009 at 12:17 pm

I think I’ll get the fixin’s for this today and start marinating the mushrooms tonight. It looks yummy!

polly raichert December 6, 2009 at 12:24 pm

I have two questions Susan. Are the cashews soaked and how do you place a tart pan in a round dehydrator? Do you have to use a square one with removable shelves. ( My next purchase:)

Veggie Wedgie December 6, 2009 at 4:29 pm

This sounds delightful! I happen to love leeks and mushrooms as well! Holy yum!

Susan December 6, 2009 at 4:58 pm

As you know, I always soak my nuts as soon as I get them but these do not have to be “wet” for the recipe. Also, you can use your round dehydrator if you use small enough tart pans. the 4″ might work. Then you would make little tarts and cut back the dehydration time.

Michal December 6, 2009 at 6:50 pm

This look so amazing, but do you think it would be possible to sub another nut/seed for cashews? They are so expensive here :(

El December 7, 2009 at 7:50 am

What a lovely tart. Looks delicious!

bitt December 8, 2009 at 9:08 pm

i have a question–i don’t have a tart pan. could i just use a 8×8 glass pan? i also have mini-tart pans. no foil either.

bitt December 8, 2009 at 9:09 pm

Michal–a lot of people sub sunflower seeds for cashews. sometimes there is a bit of a sunflower taste so it depends on if the other flavors in the recipe are strong enough to mask it.

Susan December 8, 2009 at 9:13 pm

You can use the 8 x 8 but it just won’t un-mold well.

Alexis February 2, 2010 at 12:55 pm

This recipe was absolutely delicious!!! Thank you for posting this. I just converted to raw food about 6 months ago and was craving some “real” food. I split this between 2 tart pans with the removable bottoms and it turned out like a dream. I had to substitute thyme for the tarragon which worked out great. I highly recommend everyone try this – it’s a keeper in my recipe book. The only thing I might change the next time is using a little less water with the cashews. And I also found spooning a little of the cashew “creme” over each layers worked well, instead of at the end.

Enjoy!

Helene March 23, 2010 at 2:17 am

HOW do you slice this even if you were to want to use a pizza slicer for instance with the foil underneath? Does the foil not get shredded?

Susan March 23, 2010 at 7:29 am

I just cut it with a knife. I use a tart pan with a removable bottom. There is no tin foil involved.

Helene March 23, 2010 at 9:30 pm

Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

Oh–so THAT is not on the bottom–AROUND the bottom!~ SORRY–could’nt figure that out!~ :)

Erica October 22, 2010 at 11:19 pm

This is one of my favorite recipes. It’s the ultimate winter comfort food and absolutely delicious! Thanks Susan!

Susan October 23, 2010 at 11:30 am

Thanks! I think I am going to make it tonight!

Liisa October 25, 2010 at 3:51 am

This was divine! It looked and tasted great, and the cashew sauce was simply delicious. I feel a mushroom stroganoff recipe evolving out of this one! I had company over, who are non raw foodists and they simply devoured it. One to be repeated.

OSG June 24, 2011 at 7:14 pm

hi, I’ve just made this following the recipe to the letter, but there was still a lot of liquid at the bottom mushroom layer. I’ve had to flip it upside down (luckily it hasn’t fallen apart) and put it back in the dehydrator. Is it normal to have so much liquid at the bottom? I had even used a little less water than you state in the recipe. Thanks!

Susan June 24, 2011 at 7:18 pm

Helene…I just re-read your comment. There is foil but it goes around the outside, not the inside so there isn’t any when you cut.

OSG You might just need to dehydrate more. There are many things that can affect the dehydration. It is different than cooking in an oven.

Lynda October 30, 2011 at 11:29 am

As I haven’t converted totally to raw, I do not have a dehydrater. I love the sound of this recipe. Would it be possible to prepare it and bake in the oven? If so , for how long and at what temperature would be recommended?

Victoria December 5, 2011 at 7:53 pm

This was a HUGE success at a dinner party we had Saturday night. There was nothing left! Everyone raved about it.

Also served Cranberry Pecan Torte and OMG Pecan Bars… all BIG HITS!! My husband thinks the OMG Pecan Bars are out of this world.

Interestingly, hubby made his scrumptious veggie lasagna and was disappointed that the raw foods were more popular than his lasagna. And these were all SAD eaters. Ha ha.

Stephanie January 9, 2012 at 10:54 pm

This recipe sounds great and I would love to try it but I thought raw foods shouldn’t be heated above 118 degrees?

Susan January 9, 2012 at 11:13 pm

When you increase the temp for the first hour, it is much more efficient and less bacteria producing than dehydrating at the lower temp the whole time. The food is just giving off moisture during that first hour and the food temperature never goes above 115 so, yes, it is still raw.

sara dm April 9, 2012 at 12:22 pm

I tried this a couple of times and it was very good but as Helen I thought the tin foil was supposed to be inside the tart pan…
Susan I have a couple of questions:
- I don’t see the cashew cream in your pic, isn’t be supposed to be poured over the leeks and covered them completely?
- My tarts were never so compact to require a knife, I always scooped it with a spoon. the sauce on top had hardened a little in the dehydrator but the mushrooms on the bottom still had some liquid.
I’m doing something wrong?
Thanks

Susan April 9, 2012 at 1:46 pm

The instructions are very specific. The foil goes on the outside of the tart pan, the cashew cream gets poured over the top. Your mushrooms may have been too wet from rinsing. Cheers!

Daniella September 12, 2012 at 10:41 pm

I see this recipes been up for a long time, but I just found it and made it. It was amazing!! I made a couple of changes I thought id share. I was making something else with ground flax and sunflower seeds so I put a layer on the bottom to catch the liquid that I thought it might produce. I also mIxed the chopped spInach with about 2/3 of the cheese and used basil since I had fresh, it went into the cheese too. Then I spread the rest on top and sprinkled with a little nutritional yeast. The result was a tart with a crust on bottom and nice “cheesy” top. Thank you for the recipe, sorry to change it, but it was the same basic idea.

Bettena May 10, 2013 at 1:59 am

Just made this and it is out-of-this world crazy good. Pairs well with quiwa (sp) or rice. The flavor is rich and satisfying, Bravo!

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