Raw Spinach Mushroom Tart

by Susan on September 17, 2009

Spinach Mushroom Tart

I remember getting grounded for playing with my food. Seriously. I was crushing crackers and making little designs in my soup. It sent my dad right over the edge. I don’t think he would be so upset anymore. Actually, I think he would be downright pleased.

I believe that eating raw food should not be boring or difficult. It should be a fun culinary adventure. If I see a recipe,that has a list of 4o ingredients, I am not going to do  it. Ok, I am exaggerating. But you get what I mean. I am a bit lazy when it comes to working in the kitchen.

The challenge I give to myself is to make tasty, beautiful creations with out too much fuss! I want the food to be approachable for you. I want it to be easy peasy! You can throw this little beauty together in minutes with just a little advanced prep. Have fun…go and play with your food, with my father’s blessing!

CuttersIf you want to make this tart like the picture, you will need baking rings. You can find them at any cooking store. Get the ones that are 3″. Just think of the fun you could have with a couple of these babies in your kitchen!

If you don’t have access to the cutters, you can make this tart in a tart pan or even a pie plate. Just layer the in the same order. It will be beautiful, too!

Spinach Mushroom Tarts

Advanced Preparation: You will need to soak the almonds, cashews and marinate the mushrooms the night before. The crust will need to be dehydrated for 1-2 hours.

Marinated Mushrooms:

  • 2 C Mushrooms (I use a mix of different varieties)
  • 1/3 C Olive Oil
  • 1/3 C Balsamic Vinegar
  • 1 T Raw Honey or Agave (optional)

Whisk together olive oil, balsamic vinegar and honey or agave. Place mushrooms in a bowl, pour marinade over mushrooms. Cover and let sit over night in the refrigerator. You can stir occasionally to make sure you get good distribution.

Crust:

  • 1 C Soaked almonds
  • 1 C Hazelnuts
  • 1/2 C Brown Flax Seeds
  • pinch Celtic Sea Salt
  • Pepper (to taste)

Drain almonds. Place in food processor with hazelnuts, flax seed, salt and pepper. Process until a coarse meal texture is achieved. Place enough in ring to make a layer about 1/3″ thick. You want to pack it in. If you are using a pie plate, make a crust about 1/3″ thick. Place in dehydrator for 1-2 hours at 115. Cool.

Filling

  • 2 C Soaked Cashews
  • 1/2 Lemon (juice from)
  • 1 Clove Garlic (roughly chopped)
  • 3 T Shallots (roughly chopped)
  • pinch Celtic Sea Salt
  • 1 C Marinated Mushrooms (Drained) (save the second cup for topping)
  • 1/2 C Spinach (wilted by rubbing between hands. Save a little for topping)

You will be making the filling in two steps. Begin by placing the cashews, lemon juice, garlic, shallots, and salt in the food processor. Process until smooth. Remove from food processor, mix in 1 cup of the mushrooms. Half the mixture and place in two separate bowls. To the second bowl, add the spinach that you have wilted by rubbing the leaves with your fingers. You are now ready to assemble the tart.

Get your crust. Your first layer will be the mushroom filling w/o spinach. Make this layer about 1″ thick. Pat it in. Second layer will be the mixture with the spinach. Refrigerate for at least 1 hour. Un-mold if you are using the rings. Top with additional mushrooms and spinach.

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{ 42 comments… read them below or add one }

mike September 17, 2009 at 11:04 am

whoa-hoa…..that looks amazing!

Angela September 17, 2009 at 11:55 am

Looks beautiful & delicious, Susan! :D

Christine September 17, 2009 at 12:54 pm

Beautiful. I really need to get a dehydrator.

Michelle September 17, 2009 at 2:11 pm

Susan – that sounds pretty easy to make and the pictures look divine!

Thank you for sharing all you do on your site!

Michelle
@mmangen

elena September 17, 2009 at 3:06 pm

This looks super delicious.

Elena
@elenawilkins

Lori- pure2raw September 17, 2009 at 4:06 pm

I just made raw fennel tarts… that is so funny! Yours look to die for! I will have to give these a try as well. Do you think I could replace the cashews with another nut or hemp seeds?

jean September 17, 2009 at 6:35 pm

Beautiful, I can’t wait to try this!

Eco Mama September 17, 2009 at 10:45 pm

When is your cookbook coming out??? I can’t wait to try this, looks awesome!

Mandee September 18, 2009 at 4:24 am

Wow, they look amazing. It’s been a while since I made a raw meal but the weather is heating up now so that’s even more reason to make this!

Neven September 26, 2009 at 9:23 pm

Great recipe! Your blog is really great!

joanna October 2, 2009 at 4:14 pm

This is my all-time favorite picture! And mushrooms are not my fav– I would eat it just ’cause it looks so pretty! I’m sure it’s rawmazing though…

Patricia Robinett October 7, 2009 at 1:57 am

susan, how large of a diameter do your ring forms have? 3″ tall and ??? diameter?
thanks.

Patricia Robinett October 7, 2009 at 2:17 am

p.s. susan, how many tarts does this recipe make? thanks again.
i love your work. i too am wondering if you are going to make a cookbook…
ummmm…. or should i say ‘uncook’ book.
i am a publisher of sorts, but more of an ‘author support coop’ type of publisher.
but since you take beautiful photos of your work… you look pretty much ready to go.

Joyce Holsten December 17, 2009 at 10:51 am

Hi Susan, quick question. Do you grind up the brown flax seeds first before putting them in the food processor with th almonds and hazelnuts?

I may make these this weekend. Finally got a hold of the 3″ molds! Yay!

Joyce in VT :-)

Susan December 17, 2009 at 12:42 pm

No…not in this one. If the flax is ground, I will state so in the recipe. :-)

Joyce Holsten December 17, 2009 at 3:14 pm

Great! Thanks! :-)

Jacki January 26, 2010 at 11:12 am

You are truly a blessing and I want to thank you so much for your sharing your joy and your gift.

Lori March 12, 2010 at 8:09 am

Susan – these look so amazing. I’m always astounded by your photos and get hungry… and inspired! I really hope you’re considering a “cook”book!

Krista March 20, 2010 at 8:58 am

That looks amazing, and looks relatively easy to make. I need a dehydrator. I though everything raw had to be dehydrated for several hours, but so many of your recipes seem to only take as long as regular cooking, but way healthier. Thanks for turning me on to raw food :)

Susan March 20, 2010 at 8:59 am

It is my goal to make it easy and approachable! Glad you like the site!

Jessie R March 31, 2010 at 5:14 pm

Susan,

In this receipe ; is the Hazelnut for the crust also soaked like the cashews and almonds?

Thanks,
Jessie

Jessie R April 7, 2010 at 12:13 pm

I made this last night and it was really good. The crust was crispy and yummy. Hubby LOVE it as well. Very filling and easy to make.

Thanks Susan! :-)

melissa May 14, 2010 at 6:17 pm

I made these the other day and tweaked them slightly, I added a tiny drop of liquid smoke and some chopped fresh basil, OMGosh, soooo yummy, these are incredible, I love your recipes:)

Mitzi Mager June 16, 2010 at 6:08 pm

I can’t wait to try this out! I already made the banana cream pie and it was a huge hit in my house. the kids were fighting over it! Thanks for these wonderful recipes!

Mitzi Mager July 11, 2010 at 1:59 pm

I wanna make this but was wondering how is it that the crust stays intact if it is just nuts that are processed, is there a ‘binding’ ingredient not listed or is it due to the soaked nature of the almonds that it doesn’t fall apart? thanks so much, anxious to try it. Love all the recipes!

Susan July 11, 2010 at 2:14 pm

There are flax seeds and even though they are not ground, I can assure you that the crust holds together if you make it the way the recipe states. :-)

ari September 2, 2010 at 5:10 pm

Thanks. What temp on the dehydrator do you recommend?

Susan September 2, 2010 at 5:11 pm

115

B Jacobson December 16, 2010 at 10:45 pm

Just a quick question…does this recipe make two tarts if you are using the 3″ baking rings?

Susan December 17, 2010 at 3:54 pm

It will make 3-4.

Bren September 16, 2011 at 4:59 pm

These were a great hit. Taste as good as they look. Made way too much as I wasn’t sure how much it made so I doubled the recipe…oops. Can these be frozen?

Nelda Elaine November 26, 2011 at 11:50 pm

I just love your recipes. Simple & Delicious! Thank you for sharing your talented pallete with us.

Nelda Elaine – Texas

Katerina Grintchak January 14, 2012 at 6:49 pm

How do you marinate the mushrooms?

Susan January 14, 2012 at 8:39 pm

The directions are in the recipe under marinated mushrooms. :-)

Mikaela D'Eigh February 24, 2012 at 5:37 pm

I’ve been a fan for awhile, but hadn’t commented yet. Loved this recipe so much I posted a link to it on my blog today. Thanks for all you do, Susan! You make raw look awesome! ;-)

Kathleen September 24, 2012 at 10:44 am

Love your site and thanks so much for posting such wonderful recipes!
Regarding the crust – do you dehydrate it with the rings on? I know I should know the answer to this one – but not sure
Thanks again.

Susan September 24, 2012 at 10:32 pm

Kathleen, yes. Cheers!

silla October 4, 2012 at 7:31 pm

Are there ways to substitute for the nuts in this recipes and other recipes for those of us with nut allergies…

Susan October 4, 2012 at 7:33 pm

I address substitutions on the FAQ page. Cheers!

Sufiyo Ma Deva January 20, 2013 at 10:04 pm

Oooh lovely! Am considering making these for 30 people… So would be good to know how many tarts your given proportions make please… Need to know today! Hope you check this :)

Bless x

Lorraine March 17, 2013 at 8:30 pm

I recently tried this recipe (amongst a few others) and it’s one of the best raw recipes (including the banana pecan pancakes) I have made – my friends & family agree too!! Thanks for sharing your amazing recipes. Keep them coming.

Regards,
Lorraine

Jan April 27, 2013 at 9:07 pm

this recipe turned out fabulous, shared with a non raw gal, and she loved it
I loved marinated shrooms soooo much, any ideas what else you could use
them for ? anyone ?

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