Mushroom Cashew Ricotta Phyllo Tart

Nov 09, 2021
Photographs by Lea Haas

Calling all mushroom lovers! Tarts are edible art — labors of love — and this one packs the punch of a showstopper, chock full of flavor and organic vegan goodness.

This café favorite will be a standout for the Thanksgiving table or any dinner.

Serves 8

Ingredients for Tart:

  • You’ll need a 1/2 sheet pan
  • 1 package organic frozen phyllo dough
  • 4 oz. melted Earth Balance butter to brush on all the layers 

Ingredients for Filling:

  • 2lb mushrooms, chopped & sautéed (Your choice of mushroom type. I used Pink Oyster & Trumpet)
  • 1 large stalk of leek, sliced and sautéed
  • 2-3 TBS olive oil
  • 1/2 lb. spinach 

Ingredients for Cashew Ricotta:

  • 2 ½ cups cashews, soaked (save the water)
  • 1 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 Tbsp salt
  • 1 ½ Tbsp olive oil
  • 1 clove garlic
  • 3 cups water (from the soaking)
  • 4-8 ounces of tofu and a bit more water to thicken and give body to the ricotta 

Directions for Tart:

  1. Preheat the oven to 350
  2. Take phyllo dough out of freezer night before, put in fridge, only unfold when ready to use. NOTE: Phyllo is very delicate and needs to be handled gently and quickly
  3. Have everything ready to start assembling beforehand
  4. Spray the sheet pan
  5. Lay 6 sheets of phyllo for the bottom layer, brushing the top sheet with melted butter 

Directions for Filling: (this can be made in advance)

  1. Place a generous layer of raw spinach followed by a layer of mushrooms and leeks
  2. Add 8 generous dollops of cashew cream evenly spread on top of mushrooms (don’t add too much to avoid sogginess) 
  3. Repeat layering steps above twice this time using 3-4 sheets, again brushing top layer with butter 

Directions for Cashew Ricotta: (this can be made in advance)

  1. Pre-soak the cashews in hot water for 10 minutes, or in cold water overnight (any extra ricotta can be thrown into a mac and cheese or lasagna…or served straight up on toasted bread)
  2. Place all ingredients in blender until creamy (reserved cashew water may be used to thicken consistency)

Place into the oven at 350 degrees and bake for 30 minutes, or until golden brown.

And don’t be afraid to experiment with your favorite herbs or spices like rosemary or crushed red pepper flakes. 

Best when served piping hot, but can also be stored in refrigerator for up to two days. Warm back up in the oven before serving.

—Lea Haas, Owner, The Garden Cafe Woodstock

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