Mushroom 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. You will love this mushroom leek tart.
Mushroom Leek Tart
- 2 cups sliced mushrooms
- 1/3 cup virgin olive oil
- 3 tablespoons nama shoyu (raw organic soy sauce)
- 2 cups spinach
- 1 1/2 cups leeks (thinly sliced)
- 1 1/2 cups cashews
- 1 1/2 cups water
- 2 teaspoons tarragon
- 1 teaspoon 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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JLG wrote on July 22, 2014
Susan, can you recommend a dehydrator? I’m new to the tool but many raw recipes seem to use one. Thanks!
Bettena wrote on May 10, 2013
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!
Daniella wrote on September 12, 2012
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.
Susan wrote on April 9, 2012
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!
sara dm wrote on April 9, 2012
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
Stephanie wrote on January 9, 2012
This recipe sounds great and I would love to try it but I thought raw foods shouldn’t be heated above 118 degrees?
Susan wrote on January 9, 2012
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.