Vegan Nut Roast Tart
Ingredients
2 tbsp Biona Light Agave Syrup
300g chestnut mushrooms, sliced
2 tbsp Biona Extra Virgin Olive Oil
260g baby leaf spinach
1 tsp cracked black pepper
1 ripe avocado, stoned and peeled
100g silken tofu
1 pinch of ground nutmeg
1 squeeze of lemon juice
¼ of a sweet potato
Pine nuts, for decorating
Method
Preheat the oven to 180/160C fan and line two baking trays with parchment paper.
Drizzle the pine nuts with 1 tbsp agave syrup and mix. Spread on one of the baking trays and place in the oven to toast for 10 minutes then set aside.
Lay the puff pastry on the other baking tray and prick the pastry all over with a fork. Score gently around the edge with a knife. Place in the oven to bake for 12 to 15 minutes or until risen. Leave to cool in the tray, and keep the oven on.
Heat 1 tbsp of olive oil in a pan over a medium heat, then sauté the mushrooms for 6 to 8 minutes, until golden. Remove and set aside.
In the same pan, heat 1 tbsp of olive oil and wilt the spinach along with the pepper.
Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
Thinly slice the sweet potato using a vegetable peeler, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4 to 5 minutes, until just turning crisp. Once fried, stir in a bowl with agave.
Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Layer the mushrooms on top, and decorate with the sweet potato and a scattering of toasted pine nuts. Enjoy as a delicious addition to your Christmas dinner.
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