We went to brunch at a friend’s place this morning. It was so very delicious.
There were so many delicious things going on (these friends aren’t vegan, but big foodies and very sensitive to the cause), but I wanted to bring something — something delicious, something delicious and vegan and showoff-y.
I made a variation of a tart I saw, while watching a cooking show the previous day.
It was great! I already have plans of making another variation for my dad’s birthday this week and for friends who are dogsitting for us this weekend.
Seriously, try it!
1 package of puff pastry, thawed in the fridge overnight
2 small Vidalia onions, sliced very thinly
cashew cheese (recipe below)
4 large button mushrooms, sliced
1 large red tomato, sliced into four slabs
handful of basil
Make the cashew cheese ahead of time; recipe below.
Preheat the oven to 425 degrees.
Roll the puff pastry out, so that two large circles can be cut out of each pastry.
Leaving an inch border all the way around, schemer the cashew cheese into the center of each circle.
Caramelize the onion in water, salt and pepper, over very low heat, adding water when the onions begin to stick, until they turn golden brown. Plop on top of cashew cheese.
Cover with a layer of mushrooms.
Schmear one side of the tomato with cashew cheese and place that side down, covering the mushrooms.
Top with salt and pepper and roll the border up to the mound of ingredients, creating a little lip of crust. It doesn’t have to be perfect.
Bake for 25 minutes and sprinkle with basil before serving.
I got so excited when the food was ready, I forgot to take a photo of my tart, but this is the original one that piqued my interest. Thanks, Ina! 🙂
1 cup of cashews, soaked in water, at least two hours
1/4 cup nutritional yeast
1 roasted head of garlic (400 degrees, 30 minutes; when cooled, cut one end and squeeze out yummy contents)
salt and pepper
enough water to get the mixture moving
Combine in a food processor. BOOM. Take that, The Dirty Dairy Industry.