- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon local, organic maple syrup
- Pinch sea salt
- 1/2 cup thinly sliced shiitake mushroom caps
- 1 cup cashews
- 3 tablespoons water
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1 teaspoon shallot, minced
- 1 teaspoon white or yellow miso
- 1/2 teaspoon white pepper
- 2 cups almonds (soaked 6 to 8 hours, then drained)
- 1/4 cup ground flax seeds
- 1/2 teaspoon dried oregano
- Pinch of sea salt
- Pinch of pepper
- 1 tablespoon water
- 1/2 cup sun-dried tomatoes, soaked 4 hours and sliced thin
- 1 cup arugula, chopped and lightly dressed with olive oil
1. Whisk olive oil, balsamic vinegar, maple syrup and sea salt in a bowl, then add shiitakes. Set aside to marinate.
2. Make the cashew filling by blending cashews, water and lemon juice until smooth. Add garlic, shallot, miso and white pepper, and blend until combined. Set aside.
3. Make the crust by adding almonds, flax seeds, oregano, salt, pepper and water to a food processor. Process until mixture is finely ground and feels like coarse dough. Add more water as needed to help crust stick together. Set aside.
4. Add half of the shiitakes and sun-dried tomatoes to the cashew filling and gently mix.
5. To assemble the tarts, place three 3-inch baking rings or cookie cutters on plates and add ? of the almond crust mixture to each. Pressing with your fingers, pack the crust into the molds, creating an even surface for the filling.
6. Place 1/4 cup of the cashew-shiitake filling in each crust, smoothing out the surface. Top with a thin layer of arugula, then a tablespoon of the reserved shiitakes and sun-dried tomatoes. Garnish with a bit more arugula.
7. Carefully remove the rings or cookie cutters from the plate and serve.