Updated: Oct 26, 2018
This recipe is adapted from My Vibrant Kitchen
1/2 cup of oats
2/3 cups of ground almonds
Generous pinch of salt
3 Tbsp olive oil
3 Tbsp water
1 1/2 cups of chestnut mushrooms sliced
Pinch of salt
Pinch of pepper
Pinch of nutmeg
3 sprigs of rosemary (chopped)
1 container of silken tofu
1½ Tbsp lemon juice
2 garlic cloves
3 tbsp avocado oil
¼ tsp salt
2 Tbsp corn flour
Generous pinch of black pepper
Pre-heat the oven to 355 degrees
For the crust add the oats to a food processor or blender and blitz until you have a rough oat flour. Add the ground almonds, salt, olive oil and water and pulse just to combine.
Once the dough is well mixed and sticks together when you pinch it, press it in a greased small casserole dish.
Pop the tart crust in the oven for 15 minutes and move on to the filling.
Clean and slice the mushrooms and fry them in a frying pan with a drizzle of avocado oil and a pinch of salt, pepper and nutmeg. Once the mushrooms start turning golden brown, add the chopped rosemary.
Fry for another couple of minutes until there’s no more mushroom liquid in the frying pan. Waiting for the liquid to evaporate helps the tart to set.
Now place the silken tofu, lemon juice, garlic cloves, salt, olive oil, corn flour and black pepper in your food processor or blender and blitz until smooth and creamy.
Fold in the mushrooms/rosemary and scoop the filling in the almond crust. I’ve kept a little bit of the mushrooms and sage to decorate the top of the tart.
Pop the tart in the oven and bake for 40-50 minutes. You can cover the top with tinfoil if the top is starting to brown too much.
Pull from the oven and let rest and firm up