Serve with additional salad leaves on the side. Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour. Return to the oven for another 10 minutes until golden. Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Dollop teaspoons of the remaining cashew ‘cheese’ on top of the beetroot, then sprinkle over the nuts (if using). Place the cashews in a blender along with the cup of water. Now drain, rinse and discard soaking water ( you can skip this step if you have a high-powered blender ). Neatly layer the beetroot and shallots on top. To soften the cashews, boil water in a small pot and remove from heat. Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew ‘cheese’ over the pastry, avoiding the borders. ![]() You want the mixture to be as smooth as possible, so add an extra splash of milk if needed. Blend until silky smooth, stirring from time-to-time. To make the vegan ‘cream cheese’, drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender. The border should puff up nicely and the pastry should be crisp and golden all over. ![]() When the beetroot has had about half its cooking time, place the pastry in the oven for 8–10 minutes. (If you buy puff pastry that isn't ready rolled, you can always roll it into a large rectangle about 5mm thick, or make whatever shape you like.) Lightly score a rough border it, approximately 1.5cm/¾in from the edge, and prick the middle with a fork. Place it, still on its paper, onto a baking tray. When the beetroot goes in the oven, unroll the pastry. Bake for 30–35 minutes or until everything is tender. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth.Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. If you do not have a blender, place in the soaked cashews in a food processor and puree until smooth. Let soak for about 10-15 minutes.ĭrain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using. Bring two cups of water two a boil and pour over the cashews. Place the raw cashews in a heat-proof bowl. Use immediately or store in airtight container in the refrigerate for up to 1 week. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth. Add about two cups of water to the bowl and let sit for at two hours.ĭrain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using.
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