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 ūü§§


  • 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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