Prep Time: 20 minutes   Cook Time: 20 minutes   Total Time: 20 minutes   Yield: 12

ingredients:

For the herbed cashew cheese:

1 bulb garlic
2-3 tablespoons olive oil
1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
1/4 cup unflavored soy or almond milk
1 tablespoon lemon juice
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon fresh thyme leaves
salt and pepper to taste

For the puff pastry tart:

1 sheet (about 8 ounces) vegan puff pastry, thawed if frozen

For the mushrooms:

1/4 cup olive oil
2 garlic cloves, minced
8 ounces mixed mushrooms (see note), coarsely chopped
1/4 cup dry white wine
salt and pepper to taste

instructions:

Preheat oven to 400°F. Use a sharp knife to cut the top off of the garlic bulb, exposing the tops of the cloves. Place garlic on a sheet of foil, cut side up, and drizzle with enough olive oil to coat. Loosely wrap the garlic in foil and place into the oven. Bake until the cloves are lightly browned, about 40 minutes. Remove from the oven, loosen the foil, and allow to cool for a few minutes.

While the garlic roasts, begin preparing the tart. Line a baking sheet with parchment paper. Use a rolling pin to roll the puff pastry to a 10 x 14 inch rectangle, then carefully place it on the prepared baking sheet. Poke the top surface of the dough with a fork, leaving no more than an inch between punctures. Place it into the oven and bake until puffy and lightly browned, about 20 minutes. Check the puff pastry every few minutes during baking, and if any large bubbles form, give them another poke with the fork. Remove from the oven and transfer to a cooling rack to cool.

While the garlic roasts and the puff pastry bakes, prepare the mushrooms. Coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add garlic and sauté until very fragrant, about 1 minute.

Add mushrooms to the skillet in as even a layer as possible. Cook until lightly browned on bottoms, about 5 minutes.

Flip and cook about 5 minutes more, until browned on opposite sides. Raise heat to medium-high and add wine to the skillet. Bring to a simmer and allow to cook until most of the liquid has evaporated, about 5 minutes. Remove from heat and season with salt and pepper to taste.

Once the garlic is cool enough to handle, begin preparing the herbed cashew cheese. Place the roasted garlic, cashews, milk and lemon juice into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add a splash more of milk if the mixture seems too thick. Add parsley, chives and thyme to the bowl and pulse until fully incorporated. Season the mixture with salt and pepper to taste.

Once the puff pastry has cooled, spread the herbed cashew cheese mixture over the top in an even layer. Distribute the mushrooms evenly over the cheese layer. Cut into squares and serve.

notes:
I used a mixture of cremini, shiitake, and oyster mushrooms. You could use all three, any one or two of the three, or another variety, like white button mushrooms.

Recipe Adopted from OhMyVeggies.com

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May 24, 2017