Raw 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!
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.
Marinated Mushrooms
- 2 cups mushrooms (I use a mix of different varieties)
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon 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 cup soaked almonds
- 1 cup hazelnuts
- 1/2 cup 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 cups soaked cashews
- 1/2 lemon (juice from)
- 1 clove garlic (roughly chopped)
- 3 tablespoons shallots (roughly chopped)
- pinch celtic sea salt
- 1 cup marinated mushrooms, drained (save the second cup for topping)
- 1/2 cup 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.
Assembly
- 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.
Lori wrote on March 12, 2010
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!
Jacki wrote on January 26, 2010
You are truly a blessing and I want to thank you so much for your sharing your joy and your gift.
Joyce Holsten wrote on December 17, 2009
Great! Thanks! 🙂
Joyce Holsten wrote on December 17, 2009
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 wrote on December 17, 2009
No…not in this one. If the flax is ground, I will state so in the recipe. 🙂
Patricia Robinett wrote on October 7, 2009
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.
Patricia Robinett wrote on October 7, 2009
susan, how large of a diameter do your ring forms have? 3″ tall and ??? diameter?
thanks.
joanna wrote on October 2, 2009
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…
Neven wrote on September 26, 2009
Great recipe! Your blog is really great!
Mandee wrote on September 18, 2009
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!