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.
Jan wrote on April 27, 2013
this recipe turned out fabulous, shared with a non raw gal, and she loved it
I loved marinated shrooms soooo much, any ideas what else you could use
them for ? anyone ?
Lorraine wrote on March 17, 2013
I recently tried this recipe (amongst a few others) and it’s one of the best raw recipes (including the banana pecan pancakes) I have made – my friends & family agree too!! Thanks for sharing your amazing recipes. Keep them coming.
Regards,
Lorraine
Sufiyo Ma Deva wrote on January 20, 2013
Oooh lovely! Am considering making these for 30 people… So would be good to know how many tarts your given proportions make please… Need to know today! Hope you check this 🙂
Bless x
silla wrote on October 4, 2012
Are there ways to substitute for the nuts in this recipes and other recipes for those of us with nut allergies…
Susan wrote on October 4, 2012
I address substitutions on the FAQ page. Cheers!
Kathleen wrote on September 24, 2012
Love your site and thanks so much for posting such wonderful recipes!
Regarding the crust – do you dehydrate it with the rings on? I know I should know the answer to this one – but not sure
Thanks again.
Susan wrote on September 24, 2012
Kathleen, yes. Cheers!
Mikaela D'Eigh wrote on February 24, 2012
I’ve been a fan for awhile, but hadn’t commented yet. Loved this recipe so much I posted a link to it on my blog today. Thanks for all you do, Susan! You make raw look awesome! 😉
Katerina Grintchak wrote on January 14, 2012
How do you marinate the mushrooms?
Susan wrote on January 14, 2012
The directions are in the recipe under marinated mushrooms. 🙂
Nelda Elaine wrote on November 26, 2011
I just love your recipes. Simple & Delicious! Thank you for sharing your talented pallete with us.
Nelda Elaine – Texas
Bren wrote on September 16, 2011
These were a great hit. Taste as good as they look. Made way too much as I wasn’t sure how much it made so I doubled the recipe…oops. Can these be frozen?