Mushroom, cauliflower & cashew cream Chizou tart

Mushroom, cauliflower & cashew cream Chizou tart

You know we love cauliflower! So how about an old school mushroom, cauliflower cashew cream Chizou tart... We're salivating just writing this up đŸ€€


  • 1/2 cauliflower
  • 150g mushrooms
  • 1 shortcrust pastry 
  • sesame seeds (optional) 
  • breadcrumbs 
  • Herbes de provence 
  • 50g of Pasta Chizou (or Tex Mex if you just have one flavour)

For the cashew sundried tomato cream

  • 6 sundried tomatos 
  • 6 dried apple pieces
  • 1 teaspoon nutritional yeast 
  • 80g cashew nuts
  • 50g Tex Mex Chizou 
  • Salt, pepper
  • 1 garlic clove
  • Soak the cashew nuts, sundried tomatoes and dried apples in water for at least 4 hours
  • Pre-heat the oven at 180C
  • Pre-cook the cauliflower by steaming it for about 15 minutes
  • Clean and cut the mushrooms into quarters
  • Mix the sauce ingredients in a blender and put aside
  • Spread the pastry on a baking paper and place on an oven tray
  • Pierce the pastry with a fork 
  • Spread the cashew cream onto the pastry leaving an edge of more or less 4cm
  • Put the cauliflower and mushrooms on top
  • Sprinkle with a mix of breadcrumbs, crumbled Chizou and herbes de provence (pre-mixed together to create a "chapelure")
  • Fold the sides of the tart 
  • Slightly paint the edge of the tart with oil and add sesame seeds for decoration (or taste!). 
  • Cook in the oven at 180C for about 20 minutes. 



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