Raw Spinach Mushroom Tart

Susan | September 17, 2009

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!

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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.

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