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.
B Jacobson wrote on December 16, 2010
Just a quick question…does this recipe make two tarts if you are using the 3″ baking rings?
Susan wrote on December 17, 2010
It will make 3-4.
ari wrote on September 2, 2010
Thanks. What temp on the dehydrator do you recommend?
Susan wrote on September 2, 2010
115
Susan wrote on July 11, 2010
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. 🙂
Mitzi Mager wrote on July 11, 2010
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!
Mitzi Mager wrote on June 16, 2010
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!
melissa wrote on May 14, 2010
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:)
Jessie R wrote on April 7, 2010
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! 🙂
Jessie R wrote on March 31, 2010
Susan,
In this receipe ; is the Hazelnut for the crust also soaked like the cashews and almonds?
Thanks,
Jessie
Krista wrote on March 20, 2010
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 wrote on March 20, 2010
It is my goal to make it easy and approachable! Glad you like the site!