Easy Vegan Chestnut & Spinach Tart Recipe that’s great for winter!
This vegan chestnut & spinach tart recipe is a tasty and simple dish which is especially enjoyable in the winter! The thick and creamy sauce along with the hearty chestnuts feels like an indulgent treat when in fact it’s a very nutritious and low fat meal!
It can be served as a starter simply on its own or enjoyed as part of a main course. We like to serve this with wholegrain mustard mashed potato and roasted root vegetables. Delicious!
- Vegan Filo pastry – 4 30cm x 30cm squares
- ½ White Onion – finely diced
- 1 clove Garlic
- 1 Tbsp. Olive Oil
- 100g Frozen or Fresh Spinach
- 150g Chestnuts (Jar)
- 150ml Soya Milk
- 1 Tbsp. Cashew Cream (See step 1 on how to make this)
- Salt/Pepper to taste
- Fresh Nutmeg to taste
- Prepare your Cashew Cream.
- Cashew cream is a great for vegans to add that creamy thick texture. To prepare this you will need 100g of Unsalted Cashew nuts. Soak them in a small bowl with just enough water to cover them. Ideally it is best to soak for at least 3 hours but if you don’t have time you can simmer them for 20 minutes over a medium heat or until soft.
- Once the Cashews are soft place them and the water into a blender and mix until they form a smooth paste. It should resemble Hummus and be creamy in texture. If it is still a little thick you can add extra water.
- Transfer to a bowl, cover and refrigerate. You can keep this mixture in the fridge for up to 4 days or you can freeze.
- *Preheat oven to 200c (fan)/400f/Gas Mark 6*
- Start by lining your small tarts with two sheets of Filo Pastry in each tin. Place the squares so the edges are overlapping at different stages.
- Finely chop the white onion and Garlic. Fry these in the Olive Oil on a low heat until soft.
- Roughly chop the jarred Chestnuts and Spinach & add to the Onion and Garlic
- Season with Salt, Pepper and freshly grated Nutmeg to taste. Stir the mixture for a few minutes.
- Now add 150ml Soya Milk and 1 Table spoon of Cashew cream.
- Mix over the heat until the Milk has become a thick, creamy sauce.
- Now spoon the mixture into the Filo pastry tins and bake in the oven for 10-12 minutes or until the Filo Pastry is golden brown.
In conclusion, I recommend making this awesome vegan recipe as soon as humanly possible. You won’t be sorry. I know this dish is going to be on high rotation in the chalet this winter. Who said winter was all doom and gloom? Bring on the comfort food!