#MeatfreeMonday: Chestnut, spinach and mushroom tart

by Olga Alexandru

This week we are giving thanks to Delicious Ella for this amazing not only vegetarian but vegan tart. Ella is known for her health driven approach to cooking, focusing on whole-foods with a plant based diet. She achieves great results with an innovative use a ingredients to produce a healthy meal full of flavour.


100g of ground almonds

100g of gram flour

50g of corn flour

Salt and pepper

75g of coconut oil

6 tablespoons of cold water

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)

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


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.

While the pastry cooks you can make the filling. Peel and slice the onion, peel and finely chop the garlic and peel and grate the squash. Heat a glug of olive oil in a pan and add the onions, then cook for a few minutes, stirring continuously.

Slice all the mushrooms (apart from 2 of them) and add them into the pan along with the garlic. Cook for 2 minutes then add in the grated squash, spinach, lots of salt and pepper, the dried herbs, and lemon juice. Cook the mixture for another 5 minutes.

While that cooks, drain and cashews and blend with the water, lemon juice, nutritional yeast and salt and pepper. When this is smooth, stir it into the vegetables.

Cut the chestnuts in half and add them to the vegetable mixture, then spoon all of this into the pastry case. Slice the two remaining mushrooms and arrange them on top of the tart, then bake the tart for 18-20 minutes until the mushrooms on top are cooked.

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