Approx 8 servings
Ingredients
For the crust
- 1 can chickpeas drained
- 1/2 tsp Sea salt
- Pinch black pepper
- 3 tbsp buckwheat flour
- 2 tbsp olive oil
For the filling
- 150 g cashews soaked for at least 2 hours
- 60 ml water
- 100 g sun-dried tomatoes–in oil drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tbsp wholegrain mustard
- 100 g butter beans or chickpeas drained
- 1 tsp sea salt
- For the fillings
- 250 g mushrooms sliced
- 1 tbsp olive oil
- Pinch sea salt
- Black pepper
- 3 tbsp dill
- 2 tbsp thyme
- Handful for walnuts
To top
- Balsamic vinegar
Instructions
To make the tart base
- Pre heat your oven to 180c.
- Add the ingredients to a food processor and blitz until everything comes together into a dough. You may need to scrape the sides a few times.
- Grease a loose bottom tart pan then add the dough. Shape it over the bottom and up the sides.
- Bake for 10 minutes then remove from the oven.
To cook the mushrooms
- In a small pan–add the mushrooms and oil, fry for 7-8 minuted until soft.
- Season well.
To make the filling
- Blend all the filling ingredients in a food processor and blitz until smooth.
- Spoon into a large bowl and then mix half the mushrooms and fresh herbs.
To compile the tart
- Spoon the filling into the tart base and press into the corners.
- Now top with the remaining mushrooms and walnuts. Press down a bit.
- Bake for a further 15–20 minutes
- Before serving, drizzle with balsamic vinegar.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.