Turkey Tarts

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Holiday inspired tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Tart shells can be shaped into turkeys for a more festive feel.

Ingredients

Crust
(adapted from Living Raw Food)

1 1/4 cups almonds - soaked overnight

1 tablespoon nutritional yeast

1/4 cup ground golden flax seeds

1/2 teaspoon sea salt

1-2 tablespoons purified water

1 tablespoon Garam masala

1 tablespoon Chunky Chat masala

Filling
(adapted from Raw Food/Real World)

3 medium onions - sliced thinly

juice of 1 lemon

1/4 cup nama shoyu

1/2 cup brown rice vinegar

1/4 cup Jerusalem artichoke syrup OR raw agave syrup

3 cups walnuts - soaked for about 2 hours

1 clove garlic - coarsely chopped

sea salt and freshly ground black pepper - to taste

1 small red chili pepper

Topping
(adapted from Raw Food/Real World)

1/2 lb king oyster, trumpet, or any mushrooms of your choice

1/4 cup Jerusalem artichoke syrup OR raw agave syrup

3/4 cup brown rice vinegar

1 cup purified water

2-4 sprigs fresh rosemary

2 sprigs fresh thyme

1 garlic clove - crushed

1 shallot - coarsely chopped

2 teaspoons black peppercorn

2 teaspoons coriander seeds

1 red chili pepper - coarsely chopped

1 cup shelled fresh fava beans OR green peas OR chopped asparagus (if you can get a hold of fresh fava beans, they look and taste the best in this recipe)


Pomegranate Sauce

4-5 fresh figs OR soaked dry figs

1/2 cup pomegranate juice

salt -optional

splash of aged balsamic vinegar-optional

Instructions

Crust

1) Mix all the crust ingredients in a food processor until smooth, adding more water if needed.

2) Press the dough into a 9 inch tart shell with a removable bottom, or 3 to 4 miniature tart shells with removable bottoms. Distribute the dough evenly against the sides and bottom of the shell.

3) Place the tart shell(s) in the dehydrator for 4-5 hours. Gently remove the shell from the mold, and put it back onto a screen-lined dehydrator tray. Dehydrate for another 8-10 hours until completely dry and crispy. Store refrigerated in an airtight container until ready to serve.

Tart Filling

1) Cover onions with warm water and lemon juice for 30 minutes, drain and rinse thoroughly.

2) Combine nama shoyu, vinegar, and syrup. Pour the mixture over onions, and let sit for 30 minutes. Drain, leaving a little liquid, and spread on Teflex-lined dehydrator trays.

3) Dehydrate at 115F for 24 hours or until crispy.

4) Blend the onions in a high speed blender with 1 1/2 cups of purified water, chili pepper, and a pinch of salt.

5) In a food processor, pulse the walnuts and garlic with a pinch of salt to achieve tiny granules.

6) In the food processor, add the onion mixture to walnuts and mix until a paste-like consistency is achieved. If needed, add water, salt and pepper

Topping

1) Clean the mushrooms and cut into bite-sized pieces. Sprinkle with salt to taste.

2) Mix the syrup, vinegar, water, and a pinch of salt, and pour the mixture over the mushrooms.

3) Crush the fresh herbs with the help of mortar and pestle. Combine with the rest of the ingredients, with the exception of fava beans, in a piece of cheesecloth. Tie the sides of the cheesecloth together and immerse in the marinade.

* If using fava beans, slice them lengthwise to make 2-3 pieces. Sprinkle with a pinch of salt, and let sit for at least 30 minutes.
When ready to assemble the tarts, drain the ingredients in cheesecloth and combine with fava beans.


Pomegranate Sauce

1) Blend ingredients in a high speed blender


Assembly
Divide the filling between tarts. Most likely you'll have extra filling, which makes for an excellent spread. Finish with the topping, fresh pomegranate kernels, and pomegranate sauce.

GolubkaAbout Golubka

Mother and daughter on a life revolving around fresh & delicious food.

Dreaming of a family café and the world.Mom works out the recipes.Daughter takes the photos.Both cook.
Food that takes time, effort, and love. Golubka (голубка) - noun, dove from Russian

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