Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the cashews
Pastry
Cashew cheese
Tart
To bake
Utensils
one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
To soak the cashews
Place the cashew nuts in a bowl, pour over the water and soak for at least 15 mins.
Pastry
Mix the flour and salt in a bowl. Add the butter substitute and rub together using your hands to form an even, crumbly mixture. Combine the apple sauce and water, add, mix quickly to form a dough – do not knead. Shape the dough into a ball, flatten, cover and leave to chill for approx. 30 mins.
Cashew cheese
Drain the soaked cashews, add to a blender with all the other ingredients up to and including the salt, puree until smooth. Place the mixture in a pan, reduce for approx. 5 mins. while stirring.
Tart
Lay the leek rings side by side (cut side up) in the tin, season. Spread the cashew cheese on top. Roll out the chilled pastry into a circle (approx. 32 cm in diameter) on a lightly floured surface, place it over the top. Make a rim between the leek and the edge of the tin. Prick the dough all over with a fork.
To bake
Approx. 45 mins. in the centre of an oven preheated to 190 °C. Remove from the oven and leave to stand for approx. 2 mins. Separate the tart from the edge of the tin with a spatula, carefully tip out onto a platter, garnish with chervil.
| Note: | Blanched leeks are the white part of the leeks, without the green tops. They may also be called trimmed leeks and can be found pre-packaged in the vegetable department of larger Coop stores. |
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