This delicious mushroom tart has a light, nutty, crumbly pastry and rich and flavourful filling. Light and satisfying, it can be enjoyed hot or cold.
50 g coconut butter
85 ml water
175 g tapioca flour
1 tsp garlic powder
1 tsp rock salt
2 bay leaves
2 tbsp dried parsley
30 ml lemon juice
60 g cashews
80 g red onion
350 g mushrooms
480 ml water
To make the pastry, in a food processor or high speed blender, process the almonds and tapioca into a smooth flour, stopping before the nuts begin to release oil.
Blend the coconut butter and water and knead together with the flour to form a dough.
Roll out, transfer to a tart case and bake at 180°C for 20 minutes.
To make the filling, blend all of the ingredients apart from the parsley and bay leaves until smooth. Transfer to a pan, add the bay leaves and 1 tbsp parsley and bring to a boil.
Boil for 10 minutes and then allow to cool for 5 minutes before filling the tart case. Sprinkle with the remaining parsley and serve.