Vegan Savoury tart with cashew cream & spring greens

Prep: 1 hr 30 min

Cook: 1 hr 0 min

Servings: Serves 12

This delicious vegan tart is perfect for lunch or a grazing table. The pastry is made with both spelt and sorghum flour for a flavoursome nutty taste and texture. A cashew cream covers the tart crust and is then topped with green vegetable filling. You will need 1 cup of Cashew Cream cheese, which you can purchase from the store, however, this recipe includes instructions on how to make your own.

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Ingredients

CASHEW CREAM CHEESE BASE (you will need 1 cup for the tart):

120 grams raw cashews soaked for 3-4 hours

1 clove garlic or ½ tsp garlic powder

1 tablespoon apple cider vinegar or lemon juice

1 tablespoon nutritional yeast

60 ml filtered water

GREEN VEGETABLE FILLING:

6 tablespoons 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 teaspoon nutritional yeast to sprinkle on top

TART SHELL PASTRY BASE:

1 cup of Kialla Pure Organic Sorghum Flour

1 ½ cups Kialla Pure Organic Spelt Flour

½ teaspoon salt

50 ml filtered water

50 ml light olive oil

Method

Prepare the cashew cream first: once cashews have soaked, blitz all items in food processor and then refrigerate for 15 minutes to rest.
Meanwhile, begin to cook the filling, frying off the onion and leek first with the olive oil. 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, being careful not to over mix, and then turn off the heat. Allow to cool.
Next, preheat oven to 180º celsius and prepare the tart shell. Put all dry ingredients in a bowl. Add the oil to the water and mix through then add into the flours. Mix with your hands to ensure you get a good pastry dough. Roll it around until it behaves and feels like a dough, then wrap in cling paper and put in the fridge to rest for 15-20 minutes.
Remove the pastry from the fridge. Roll out a base on baking paper to suit the size of your tart baking case. Place the pastry in the tart case and bake in the oven for 15 minutes at 200º celsius. (Ensure you use pie weights on the tart pastry so it doesn’t rise while baking).
Remove from the oven and allow to cool.
Spread 1 cup of cashew cream onto the tart base and then top with the filling (cooked greens). Sprinkle the nutritional yeast on top and then back in the oven for 45 minutes at 200º celsius 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!

savoury vegan

Wholesome & Healthy

Vegan Savoury tart with cashew cream & spring greens