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 🤤

Ingredients

• 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. 

Enjoy!