11/01/2021Pizzas, tarts and quiches - To share - Appetizers and starters - Main courses - Sauces, condiments, cheese - Cheeses
Thin spinach, leek, and "goat" cheese tart
Servings
2
Ingredients
Cups
- -pepper
- -salt
- -olive oil 2 (tbsp)
- -fresh spinach 150 (g)
- -leek 1
- -vegan puff pastry 1
- -mustard 2 (tbsp)
For the "goat" cheese
- -salt 0.5 (tsp)
- -cashew nuts 100 (g)
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Steps
- Wash the leek and spinach. Slice the leek. Remove the stems from the spinach if you are using large leaves (no need if you are using baby spinach).
- In a frying pan, heat the olive oil. Sweat the thinly sliced leek in it. When it starts to brown, pour in 250 mL (1 cup) of water. Let it cook until the leek is very tender, stirring frequently.
- Add the spinach to the pan and let cook for an additional 5 to 8 minutes until everything is nicely tender.
- In the meantime: in a pot of boiling water, cook the cashew nuts for 10 minutes.
- On your uncooked puff pastry, spread the mustard. Season the cooked leeks and spinach with salt and pepper, then place them on the puff pastry.
- Preheat your oven to 180°C (355°F).
- Drain your cashews and blend them in a blender with 150 mL of cold water and salt. You'll end up with a kind of very thick, smooth cream.
- Using a tablespoon, place small dollops of cashew cream all over your thin tart.
- Bake the tart for about 18 minutes. The crust should be nicely golden underneath!
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Thin spinach, leek, and "goat" cheese tart
For: 2 serv.Difficulty: MediumPreparation: 20 minCooking: 35 min
Ingredients
- -pepper
- -salt
- -olive oil 2 (tbsp)
- -fresh spinach 150 (g)
- -leek 1
- -vegan puff pastry 1
- -mustard 2 (tbsp)
For the "goat" cheese
- -salt 0.5 (tsp)
- -cashew nuts 100 (g)
Steps
Steps
- Wash the leek and spinach. Slice the leek. Remove the stems from the spinach if you are using large leaves (no need if you are using baby spinach).
- In a frying pan, heat the olive oil. Sweat the thinly sliced leek in it. When it starts to brown, pour in 250 mL (1 cup) of water. Let it cook until the leek is very tender, stirring frequently.
- Add the spinach to the pan and let cook for an additional 5 to 8 minutes until everything is nicely tender.
- In the meantime: in a pot of boiling water, cook the cashew nuts for 10 minutes.
- On your uncooked puff pastry, spread the mustard. Season the cooked leeks and spinach with salt and pepper, then place them on the puff pastry.
- Preheat your oven to 180°C (355°F).
- Drain your cashews and blend them in a blender with 150 mL of cold water and salt. You'll end up with a kind of very thick, smooth cream.
- Using a tablespoon, place small dollops of cashew cream all over your thin tart.
- Bake the tart for about 18 minutes. The crust should be nicely golden underneath!