Still in the kitchen, with my cleaning quest. This time I spotted, forgotten on the shelf for more than half a year, maize flour – polenta.
I didn’t really feel like polenta (but I plan to!), so I added some spelt flour and made dough for a tart. If, instead of spelt flour, you add the flour gluten-free, bread mix will be the best option, tart will be completely gluten-free. Personally, I do not like ready-made flour mixes, but not always you have time, desire or even the opportunity to do your own mixes. Particularly one that does not require support with xantham or guar gum.
Stuffing is completely vegan – I used homemade akmond ricotta cheese. This recipe is not on the blog yet, simply because cheese vanished almost immediately and I have no time to make pics. Of course you can use an ordinary dairy cheese or search for a vegan substitute – like tofu.
We ate tart with rowan jelly. I really recommend rowan, it’s definitely more interesting in flavor than cranberry, less sweet and perfectly matches with mild flavor of tart filling.
0.5 cup polenta
1 cup spelt flour (or a gluten free mix)
5 – 6 tablespoons of coconut oil (chilled, solid)
0.5 tsp salt
0.5 cup cold water
0.5 kg of mushrooms
1 red onion
20 dag of vegan ricotta cheese
2 tablespoons walnut oil
1 tablespoon white balsamic vinegar (or apple)
4 – 5 cloves of garlic
1 tablespoon of the mixture of herbs – thyme, coriander, parsley, oregano, basil
2 tsp white pepper
0.5 teaspoon ground juniper
pinch of salt
- Mix Both of flours, oil, salt and water, knead a smooth dough. Wrap in cling film and put it aside (if you make the dough much earlier than filling, you can stock it in the refrigerator. However, you must remember to remove it at least one hour before baking tart.)
- Onion into small cubes. Leek (white part only), cut into slices.
- Peel the garlic and mince.
- Wash mushrooms. Leave approx. 10 dag of hats, cut into quarters, put it aside. The rest of the mushrooms cut into slices.
- Warm up the oil in a saucepan.
- Add onion and garlic.
- When the onion is transparent, add leeks, herbs and pepper.
- Add the mushrooms and fry until liquids evaporate.
- Add the cream cheese and, stirring constantly, cook until the cheese cover evenly the rest of the filling.
- Warm up the oil in a frying pan.
- Add the mushrooms sliced into quarters. Season with a pinch of salt, juniper and pepper.
- Fry for the evaporation of liquids, add the balsamic vinegar.
- When the mushrooms begin to brown, remove the pan from the heat.
- Translate dough into tart form.
- Translate filling and on top put fried mushrooms.
- Bake tart for approx. 30 – 35 minutes in a preheated oven at 180C (356F).
Serve hot, sprinkled with green onion and accompanied with rowan jelly. Bon Appetit!