Chestnut, Spinach and Mushroom Tart

Ingredients

For the pastry

100g of ground almonds
100g of gram flour
50g of corn flour
Salt and pepper
75g of coconut oil
6 tablespoons of cold water

For the filling

1 red onion
4 cloves of garlic
½ butternut squash (200g)
180g of chestnut mushrooms
2 big handfuls of spinach(60g)
250g of pre-cooked chestnuts
½ a lemon, juiced
Olive oil
1 teaspoon of dried herbs (I used rosemary and thyme)

For the cashew cheese

75g of cashew nuts (soaked for at least 4 hours)
2 teaspoons of nutritional yeast
Salt and pepper
½ a lemon, juiced
2 tablespoons of water

Method:

Start by making the pastry. In a large mixing bowl combine all the pastry ingredients with your hands, then roll the dough into a ball and place in the fridge for 30 minutes to cool.
Preheat the oven to 180C (fan). Roll the pastry out flat between two sheets of greaseproof paper then press it down into a greased tart tin (mine is 24cm diameter). Pierce the pastry a few times with a fork then bake in the oven for 15-20 minutes until just starting to turn golden brown.

 To read the complete post, please click on Deliciously Ella.

If you like the post, please subscribe. 

If you don't want to miss the recipes from around the world, please subscribe.

 

#ChestnutSpinachandMushroomTart #Food #Recipe #DeliciousluElla #Chestnut #Spinach #Mushroom #Baking