Wednesday, 13 May 2015

Chard Mushroom and Leek Cheesy Tart

It was one of those evenings when neither of us had any particular plan of what to cook for dinner.  Phil went for a surf as soon as we got home and I was left studying the kitchen cupboards and fridge for inspiration.  

The inspiration however, came from the garden in the end. Last years colourful planting of rainbow chard, now pushing upwards with full springtime force, caught my eye through the kitchen window and at that point I knew that had to be part of the plan.  

We had, rather lazily, a packet of shortcrust pastry in the fridge and the plan developed into some kind of chard tart. A further rummage in the fridge resulted in a leek and three medium sized mushrooms.  I fancied a bit of creamy cheesiness so reached for the cashews as the base....and I was off. 

A few roasted rosemary potatoes on the side and a random mixture of courgettes and tomatoes (from saved freezer stocks) completed the plan.

Chard Mushroom and Leek Cheesy Tart
Makes one 8" tart

1/2 packet of ready rolled shortcrust pastry (188g approx)
Oil for frying
1 medium leek
3 medium mushrooms
6 large chard leaves (colourful is good!)
1 clove garlic
Juice of 1 lime (or lemon if you don't have)
1 large handful of cashews
2 tablespoons nutritional yeast flakes
1/2 tablespoon brown miso
1 tablespoon dried oregano
1/2 cup (approximately) plant milk (I used oat milk)

Thinly slice the leek and start frying in oil.
Slice the mushrooms and add to the leeks once they've started to soften and brown.
Thinly slice the stems of the chard and add in, along with the minced garlic.
Once the mixture looks softened, add in the thinly sliced chard leaves and wilt down.
Add in the juice of half the lime and cook for another couple of minutes or so.
Set aside to cool slightly.

Grind the cashews to a powder either in a food processor or spice blender. 
Tip into a bowl and add the remaining lime juice, yeast flakes, oregano and miso.
Mix together as much as you can to incorporate the miso eveningly.
Add in the milk a bit at a time until the sauce has a 'single cream' consistency.

Roll out the pastry and line a greased tart dish with it.
Fill with the chard mixture and then pour the sauce on top, spreading it evenly.
Bake at 200 degrees C for approx 30 minutes or until nicely browned and set.


No comments:

Post a Comment