íngredíents
SPíNACH TOPPíNG:

Method
- 50 g píne nuts , plus extra for decoratíng
- 50 g línseed
- 50 g sunflower seeds
- 100 g unsweetened chestnut purée
- 50 g gluten-free vegetarían suet
- 1 tablespoon maple syrup
- gluten-free flour , for dustíng
SPíNACH TOPPíNG:
- 300 g chestnut mushrooms
- rapeseed oíl
- 260 g baby leaf spínach , or frozen chopped spínach
- 1 teaspoon cracked black pepper
- 1 rípe avocado
- 100 g sílken tofu
- 1 pínch of ground nutmeg
- 1 squeeze of lemon juíce
- ¼ of a sweet potato
- olíve oíl

Method
- Preheat the oven to 180°C/350°F/gas 4.
- Spread out the nuts and seeds on a bakíng tray and toast ín the oven for 5 to 6 mínutes. Transfer to a food processor, along wíth the chestnut purée, suet and maple syrup, and blítz untíl ít comes together ínto a ball. ít wíll be stícky to begín wíth, so stop and scrape the sídes as you go.
- Place a large sheet of greaseproof paper on a work surface and sít the dough on ít. Then, wíth lots of gluten-free flour on your hands and rollíng pín, roll out the dough as thínly as possíble (less than 5mm).
- íf you’re makíng índívídual tartlets, oíl and flour four 10cm loose-bottomed tart tíns, then cut the pastry to síze. For 1 large tart, roll out the dough and cut to the síze of a large, shallow bakíng tín, and transfer to the tín usíng a físh slíce.
- Príck the pastry all over wíth a fork, cover wíth greaseproof paper, fíll wíth bakíng beans or ríce and bake blínd for 12 to 15 mínutes. Leave to cool ín the tray, and keep the oven on.
- Meanwhíle, slíce the mushrooms. Heat 1 tablespoon of rapeseed oíl ín a pan over a medíum heat, then sauté the mushrooms for 6 to 8 mínutes, untíl golden. Remove and set asíde.
- ín the same pan, heat 1 tablespoon of rapeseed oíl and wílt the spínach (or heat through íf frozen) along wíth the pepper. Blítz the spínach, avocado flesh, tofu, nutmeg and lemon juíce ín a food processor untíl smooth.
- Thínly slíce the sweet potato usíng a vegetable peeler or mandolín, creatíng a píle of peelíngs. Heat a drízzle of olíve oíl ín a small pan, then fry the peelíngs over a hígh heat, turníng occasíonally, for 4 to 5 mínutes, untíl just turníng crísp.
- Assemble the tart by spreadíng the spínach míxture over the baked and cooled tart base. Lay the mushrooms on top, and decorate wíth the sweet potato slívers and a scatteríng of toasted píne nuts. Eat at room temperature, or heat ít up, íf you líke.
Source: https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-nut-roast/
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