Friday, May 4, 2012

Mushroom, Leek & Spinach Tart

It's still "Tart week" at my house, and to be perfectly honest -- I don't want it to stop!  
Thanks to everyone who chimed in with their favorite pizza toppings over at AtV's facebook page. I had no idea that so many of you (like myself) love pineapple on your pizza. While today's tart doesn't include it, rest assured I have two large pineapples ripening on my kitchen counter as I type this.
 I plan on doing at least a few more tarts over the coming weeks, so if you haven't seen a combo that you like yet feel free to pipe in with a request, or wait to see what happens next...
Important Note About This Recipe
About the Crust
This more I make this crust the more I flippin LOVE it. I decided to make a thinner tart crust today, as opposed to Wednesdays which was a bit thicker with a little bit of a lip (to hold more toppings). It's up to you how you want to shape this crust, I only recommend one thing; 
*Keep it no thicker than 1/4'' otherwise you'll have a longer drying time.
Storing the Crust
Make/Dry your crusts in advance if you're planning on having company over - this makes everything so much easier. Place a sheet of parchment paper between each individual crust before you store it (otherwise the oils may cause them to stick together). Keep it in a cool dark area (like your pantry or kitchen cupboard). For a longer shelf life you can store your crusts in the fridge, however you will notice that after being chilled they will moisten quite a bit. This is totally normal, and can be remedied by drying them for 10-15 minutes using one of the Raw Vegan Warming Methods noted here.
About the Veggies
In Step 2 you'll find the directions for preparing the perfect veggies for today's tart. You have the option to omit the oil used in the Mushrooms and Leeks, just keep in mind that your veggies won't be as juicy and tasty.
If you'd rather make Caramelized Onions instead of Leeks then hop over to this recipe and you'll find the directions in the first step.
Mushroom, Leek & Spinach Tart

Step 1.
Tart Crust
This Crust recipe yields four 4x5 tart crusts - please note that you will only be using half of the dough for today's tart recipe
In a small mixing bowl combine the following:
Wet Ingredients
2 Tbsp Flax seed meal 
3 Tbsp Water
Mix all of the above together and let it sit for 10 minutes so the flax seed meal can thicken (this is important!)
Dry Ingredients
In a medium mixing bowl combine the following:
2 c Almond Flour
1 tsp Nutritional yeast 
1/4 tsp Salt
Pepper to taste (optional)
Mix/sift together your dry ingredients
Combining Wet & Dry Ingredients
Gently mix all of your wet ingredients into your dry ingredients
Continue to mix until you have an even crumbly texture
Shaping & Drying the Tart Crust
Divide the tart crust dough in quarters 
Shape/flatten out the crust making sure to keep it *no thicker than 1/4'' 
Choose one of the following Raw Vegan Warming Methods noted here
Proceed to warm/dry the tart crust for 1 hour
After it's finished warming/drying let it cool on the counter for an additional 30 minutes
Note: For a crisper crust let your dough dry an extra 30 minutes to 1 hour
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Step 2.
Mushrooms, Leeks and Spinach
The following veggie measurements make enough for two tarts
Follow the steps for making each veggie separately, this way you'll get the fullest flavors
Mushrooms
1 c Crimini Mushrooms thinly sliced
1 T Grape seed Oil 
1 pinch Paprika
1 pinch Garlic granules
1 pinch Salt
1 pinch Black Pepper
Mix together evenly
Warming/Wilting your Mushrooms
Choose one of the following Raw Vegan Warming Methods noted here
Spread the Mushrooms evenly out onto a dehydrator sheet or parchment lined baking sheet
Warm/wilt Mushrooms for 45 minutes...you won't believe how juicy and flavorful they become!
-
Locally grown, Farmers Market Leeks!
Raw Vegan Caramelized Leeks
3/4 c Leeks thinly sliced *use the whites only* into half moons (don't forget to wash them really good!)
In a small mixing bowl combine the following:
1 T Grape seed Oil
2 tsp Date Paste
1 tsp Lemon Juice
pinch of Salt
Whisk everything together and transfer to your Leeks
Evenly mix the wet ingredients into the Leeks
Cover and let it sit in your fridge to marinate/tenderize for at least an hour (over night is even better)
Warming/Wilting your Leeks
Choose one of the following Raw Vegan Warming Methods noted here
Spread the Leeks evenly out onto a dehydrator sheet or parchment lined baking sheet
Warm/wilt Mushrooms for 45 minutes...
Your finished Leek should be slightly wilted, tender and yummy!
-
Spinach 
This is really simple - just a quick chiffanade. Of course, if you'd rather use massaged Spinach that would be lovely. Massaging it allows you to pile even more onto your tart.

All done with the toppings! The only thing to do from here is assemble and eat!
Final Step:
Assembly
Tart Crust - check
Mushrooms - check
Caramelized Leeks - check
Spinach chiffonade - check
AtV Sour Cream - checkity check
Pile on as much of the toppings as you'd like...
Ohmygoodness. I'll be dreaming about that bite for at least the next few days.
Here's a fun idea, and something I've been thinking about for the upcoming Summer weather:
Host a Tart Party! Make a bunch of crusts, have an array of spreads/sauces/butters available, a nice selection of toppings (encourage your guests to bring their favorite) and let everyone build their own tasty tart. 
Decadent dessert tarts coming soon...

Happy Friday everyone!

xoxo,

4 comments:

  1. Sarahfaé.... This looks AMAZING!!!

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  2. This looks amazing and would love to give it a try this week! Quick question... Can I dehydrate the tart, the mushrooms, and the leeks in the dehydrator at the same time on separate trays? I'm thinking this should be ok, since all the ingreidents end up together anyway. Thanks!

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  3. Sarahfaé,

    I feel so incredibly blessed to have found your website. This tart, with nut-free crust and nut-free cream, was my very first raw food recipe attempt ever. I made this last night and my husband, who is not transitioning to raw, gobbled it up and was looking for more.

    Thank You, Thank You, Thank You

    ~C.D.

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