This is the most gorgeous tart ever! First, you have the flakiest crust, one that will make any sweet pie totally jealous. Then you have a delicious savory and creamy cashew filling with perfectly charred oyster mushrooms, leeks and chives. Then you get to top that beauty with the brightest and sweetest figs. Everyone will "ooh" and "ahh" over this one, and it's perfect for when you want to take a vegan dish to your holiday gatherings, or serve it as part of your holiday meal. It's also secretly the perfect fancy recipe for an elegant brunch or lunch, since it's a little twist on a quiche.
Leek, Mushroom and Fig Tart [Vegan]
For the pie crust:
- 1 & 1/2 cups flour
- 1/2 teaspoon salt
- 1/3 cup + 2 tablespoons chilled non-dairy butter
- 5 tablespoons cold water
- 1 & 1/2 cups raw cashews, previously soaked in water overnight
- 1/2 a leek, thinly sliced
- 10-12 oyster mushrooms
- 1/2 cup non-dairy milk
- 1 teaspoon salt (plus a bit more for seasoning the vegetables)
- 1/2 teaspoon pepper (plus a bit more for seasoning the vegetables)
- 1 & 1/2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- 2 tablespoons chopped chives, plus a bit extra for serving
- 7-8 figs, sliced into half moons
- A drizzle of a balsamic reduction for serving (optional)
- Pre-heat the oven to 425ºF, prepare an 11-inch pie plate (preferably with a removable bottom) by brushing it with a little non-dairy butter and dusting it with flour. Set aside.
- In a food processor pulse together the flour and salt.
- Add the chilled butter in several pieces and pulse until the butter is broken down into smaller pieces and you have the consistency of wet sand.
- Add the chilled water and pulse until the dough comes together to form a ball.
- Wrap it with plastic wrap and refrigerate while you make your filling. The colder the dough is, the flakier it will be, so whenever possible let it chill for 20 to 30 min.
- Sauté the thinly sliced leeks in a bit of olive oil and season with a pinch of salt. Once they’re tender, remove from the pan and set them aside.
- Grill the whole oyster mushrooms in the pan until they’re nicely charred. Season with salt and pepper. You need to do this in batches so as not to overcrowd the pan. Once they’re all ready, cut them into slices and set them aside.
- Drain the pre-soaked cashews and place them in a blender or in the beaker of a handheld blender.
- Add the milk, salt, pepper, nutritional yeast and onion powder and blend until you have a smooth purée. Transfer the mixture to a bowl.
- Add the cornstarch, chopped chives, sautéed leeks and sliced grilled mushrooms. Mix well to combine.
- Roll out your chilled dough over parchment paper and transfer it to the prepared pie plate.
- Prick the base several times with a fork, trim the sides, cover with parchment and place some dried beans or pie weights on top. Pre-bake your crust in the pre-heated oven for 15 minutes. Remove from the oven.
- Add the cashew filling to your pre-baked pie crust and smooth it out with a spatula. Pop it back in the oven for 8 more minutes. Remove from the oven and let it cool slightly for 5 minutes or so.
- Decorate with the sliced figs, top with extra chopped chives, and you may add a drizzle of a balsamic glaze or reduction on top if desired. Serve and enjoy!