Festive Savory Chestnut Mushroom Leek Sundried Tomato Tart
Charlotte VeggieGF, DFServes 6Crust Ingredients:
1 cup oat flour
1 cup almond meal
1/4 tsp salt3 tbsp olive oil1/4 cup cold waterFilling Ingredients:1 tbsp olive oil1/2 cup loosely packed sun-dried tomatoes (not the oily jarred ones)1 leek, thinly sliced1/2 cup chopped cooked chestnuts1 portabella mushroom, remove stem and dice2 cups baby greens of choice1 tbsp minced fresh rosemary or 1tsp dried rosemary1/2 tsp ground cumin1/4 tsp ground nutmeg1/2 tsp salt1/4 tsp black pepperBlend To Make the Cashew Cream:1/2 cup raw cashews (soak for a few hours in hot water if you don’t have a high speed blender)3 tbsp nutritional yeast (or grated parmesan cheese if dairy is okay)1 tbsp corn starch1 tsp paprika1/2 tsp salt1/4 tsp black pepperJuice of 1/2 lemon or 1/2 tbsp bottled lemon juice.3/4 cup waterDirections:
- Preheat oven or toaster oven to 325 degrees. Mix together crust ingredients, press down into a pie dish, and bake for 30 minutes. Allow to cool for at least 10 minutes.
- Meanwhile, saute leeks, chestnuts, mushrooms, cumin, nutmeg, salt, and pepper in a wide pan until softened, about 8-10 minutes.
- Mix in cashew cream and add greens and stirring to combine until they wilt, about 2-3 minutes.
- Spread filling in crust and top with sun-dried tomatoes and rosemary.
- Bake 30 minutes.
After I left the station, I headed to a healthy holiday party event which included healthy recipe ideas and samples as well as a talk on boosting immunity and lowering inflammation in the body. We had a great turnout of around 70 and I really want to thank all of you that were able to come and those that sent their support with kind words.
I was assigned to bring a kale salad and a sweet potato type casserole. My kale salad was massaged with olive oil, apple cider vinegar, and orange zest. I then tossed in salt, pepper, coconut sugar candied walnuts, granny smith apple slices, and dried cranberries.
I followed my Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips recipe but used chopped chunks of the veggies instead of slicing them to scallop. Both ran out in no time but it was general consensus that the casserole was a hit! The maple cinnamon cashew cream was a positive and new experience for most people.