I love thin puff pies like this, you can put anything on it and it will always make you a good simple and delicious meal! Sometimes I accompany it with a soup or a salad and it’s perfect! We eat the leftovers as an aperitif the next day when there are any;)
Cashew cream baked like this on a pie or a pizza, it always has a goat cheese texture. Bit chunky, I love it! I advise you to try 🙂
- < span>salt
- olive oil – 2 (càs)
- fresh spinach – 150 (g)
- leek – 1 span>
- vegan puff pastry – 1 < /li>
- mustard – 2 (càs)
- Wash the leek and spinach . Chop the leek. Remove the stems from the spinach if you’re using large leaves (no need if you’re using baby spinach).
- In a frying pan, heat the olive oil. Sweat the minced leek in it. When it begins to brown, pour in 250 mL of water (1 cup). Cook until the leek is tender, stirring frequently.
- Add the spinach to the pan and cook for another 5 to 8 minutes so that everything is tender.
- On your unrolled raw puff pastry, spread the mustard. Season the cooked leeks and spinach with salt and pepper then place everything on the puff pastry.
- Preheat your oven to 180°C (355°F°).
- Drain your cashew nuts and mix them in a blender with 150 mL of cold water and the salt. You will have a kind of very thick smooth cream.
- Using a tablespoon, place small piles of cashew cream all over your fine tart.
< li>Meanwhile: in a pan of boiling water, cook the cashews for 10 minutes.
< li>Bake the pie for about 18 minutes. The dough should be nicely browned underneath!