Preparation Time: 1.5 hours
Cooking Time: 1 hour
Cashew Cream Base:
120 grams raw cashews soaked for 3-4 hours
1 clove garlic or ½ tsp garlic powder
1 tbsp apple cider vinegar or lemon juice
1 tbsp nutritional yeast
60 ml filtered water
1 cup Plant based Cashew Cream cheese (above)
6 tbsp extra virgin olive oil for greasing the pan
1 leek chopped finely
1 small onion chopped finely
2 cups silverbeet or chard chopped finely
200 grams baby spinach leaves
Handful of fresh mint, dill chopped finely
Salt & Pepper to season
1 tsp nutritional yeast to sprinkle on top
1 cup Kialla Pure Organic Sorghum Flour
1 ½ cups Kialla Pure Organic Stoneground Wholegrain Spelt flour
½ tsp salt
50 ml filtered water
50 ml light olive oil
- Prepare cashew cream first: once the cashews have soaked, rinse them, then blend all items in food processor and place in fridge at least 15 minutes to rest. Can be prepared the day before.
- Heat oven to 180 degrees and prepare tart shell. Put all dry ingredients in the bowl and then add the oil to the water and mix through add it to the flours. Mix with hands to ensure you get a dough mixture. Roll it around until it’s a dough and then wrap in cling paper and put in the fridge to rest for 15-20 minutes.
- Meanwhile, begin to cook the filling, frying off the onion and leek first with olive oil and then add in the silverbeet/chard, season with salt & pepper, throwing in spinach leaves and the fresh herbs of mint & dill at the end to wilt a little. Continue to gently mix on low heat, be careful not to over mix and then turn off the heat, allow to cool.
- Remove dough from fridge, roll out tart base on baking paper to suit your tart baking case and place in oven to bake for 15 minutes on 200 degrees. (Ensure you use pie weights on tart pastry so as it doesn’t rise while baking).
- Remove from oven and allow to cool. Proceed to spread the cashew cream on bottom layer of the tart and then top with the filling of cooked greens. Sprinkle the nutritional yeast and then put the tart in the oven for 45 minutes on 200 degrees until the tart case is looking golden brown.
- Remove and allow 5-10 minutes to rest before cutting up and serving. It’s great also cold the next day for lunches and perfect as a starter for dinner or your next gathering or grazing table. Enjoy.
Recipe by Arzu Dogan of @vitalityandmore on behalf of Kialla Foods