Festive Savory Holiday Tart Featured on FOX & You Have To Laugh At Yourself

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This has been a fun and fulfilling food week! Yesterday, I had to plan, shop for, and make a holiday themed dish for Fox’s Good Day Charlotte show as well the event I mention towards the end of this post. They have a segment called “What’s Your Dish?” and it requires bringing in all of the ingredients and equipment that your chosen recipe requires as well as an already made version to show the final product.
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As I mentioned in my broccoli leek pie post, although it turned out delicious, I planned on using olive oil instead of coconut oil the next time. I was pleased that this crust turned out equally well with the crisp and consistency even though the olive oil wasn’t in solid form like coconut oil or butter.
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I was there bright and early just like the last time when I made cauliflower tacos.
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I set up all of the ingredients which included a woody, hearty, wintery mix of chestnuts (see my Costco list), spices like nutmeg, meaty portabella, leeks, chewy sundries tomatoes, baby kale, and cashew cream.
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I love cooking with Caitlin! She is sweet, friendly, and I enjoy her help. Here’s the link to watch the segment. I will warn you that you may find a goofy mistake 🙂 . No failed lemon squeezers this time but…well, let’s just say I meant to say if you CAN’T have nuts or if you have a nut allergy. At the end of the day, I think the segment went well and I did the best I could. I’m going to laugh at myself and not take myself too seriously. Practicing self love 🙂 .
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Caitlin fixed the crust which is so simple consisting of just almond meal, oat flour, water, and oil while I sauteed the veggies and cashew cream mixture.
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The filling is bright and colorful before baking but…
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 …beautiful golden and charred too after baking.
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I do let the tart cool and set for about 5-10 minutes before slicing into it.
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Once again, the final dish was well enjoyed by the staff at Fox 46!
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I thought rosemary was the perfect finishing herb but you could also use thyme, oregano, or skip herbs altogether.
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Festive Savory Chestnut Mushroom Leek Sundried Tomato Tart
Charlotte Veggie
GF, DF
Serves 6
Crust Ingredients:

1 cup oat flour

1 cup almond meal

1/4 tsp salt

3 tbsp olive oil
1/4 cup cold water
Filling Ingredients:
1 tbsp olive oil
1/2 cup loosely packed sun-dried tomatoes (not the oily jarred ones)
1 leek, thinly sliced
1/2 cup chopped cooked chestnuts
1 portabella mushroom, remove stem and dice
2 cups baby greens of choice
1 tbsp minced fresh rosemary or 1tsp dried rosemary
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
Blend 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 starch
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Juice of 1/2 lemon or 1/2 tbsp bottled lemon juice.
3/4 cup water
Directions:
  1. 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.
  2. Meanwhile, saute leeks, chestnuts, mushrooms, cumin, nutmeg, salt, and pepper in a wide pan until softened, about 8-10 minutes.
  3. Mix in cashew cream and add greens and stirring to combine until they wilt, about 2-3 minutes.
  4. Spread filling in crust and top with sun-dried tomatoes and rosemary.
  5. Bake 30 minutes.

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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.

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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.

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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.

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{ 1 comment… add one }
  • Kedi December 2, 2015, 8:21 pm

    Great segment! Congrats!

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