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!
If 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.
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. 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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whoa-hoa…..that looks amazing!
Looks beautiful & delicious, Susan!
Beautiful. I really need to get a dehydrator.
Susan – that sounds pretty easy to make and the pictures look divine!
Thank you for sharing all you do on your site!
Michelle
@mmangen
This looks super delicious.
Elena
@elenawilkins
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?
Beautiful, I can’t wait to try this!
When is your cookbook coming out??? I can’t wait to try this, looks awesome!
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!
Great recipe! Your blog is really great!
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…
susan, how large of a diameter do your ring forms have? 3″ tall and ??? diameter?
thanks.
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.
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
No…not in this one. If the flax is ground, I will state so in the recipe.
Great! Thanks!
You are truly a blessing and I want to thank you so much for your sharing your joy and your gift.