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.
bitt wrote on December 8, 2009
Michal–a lot of people sub sunflower seeds for cashews. sometimes there is a bit of a sunflower taste so it depends on if the other flavors in the recipe are strong enough to mask it.
bitt wrote on December 8, 2009
i have a question–i don’t have a tart pan. could i just use a 8×8 glass pan? i also have mini-tart pans. no foil either.
Susan wrote on December 8, 2009
You can use the 8 x 8 but it just won’t un-mold well.
El wrote on December 7, 2009
What a lovely tart. Looks delicious!
Michal wrote on December 6, 2009
This look so amazing, but do you think it would be possible to sub another nut/seed for cashews? They are so expensive here 🙁
Veggie Wedgie wrote on December 6, 2009
This sounds delightful! I happen to love leeks and mushrooms as well! Holy yum!
polly raichert wrote on December 6, 2009
I have two questions Susan. Are the cashews soaked and how do you place a tart pan in a round dehydrator? Do you have to use a square one with removable shelves. ( My next purchase:)
Susan wrote on December 6, 2009
As you know, I always soak my nuts as soon as I get them but these do not have to be “wet” for the recipe. Also, you can use your round dehydrator if you use small enough tart pans. the 4″ might work. Then you would make little tarts and cut back the dehydration time.
Ida wrote on December 6, 2009
I think I’ll get the fixin’s for this today and start marinating the mushrooms tonight. It looks yummy!