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Spinach and Mushroom Nut Tart


Gluten free, savoury and delicious, with a chestnut and seed base. Adapted from Jamie Oliver.


50g each linseed and sunflower seeds, 75g pine nuts
100g chestnut purée, 50g vegetarian suet and 1 tbsp maple syrup
Gluten-flour for dusting
Olive or rapeseed oil
300g sliced mushrooms, 260g fresh or frozen spinach
1 ripe avocado, 100 g silken tofu
1 tsp ground pepper, 1 pinch ground nutmeg, 1 squeeze lemon juice
1/4 sweet potato


Preheat oven to 180C. Toast nuts & seeds 5–6 min. Reserve 1/3 pine nuts for topping. Blitz the rest with chestnut purée, suet and syrup until it comes together. Scrape the sides as you go. With lots of flour, roll out the dough on baking parchment as thinly as possible (less than 5mm). Transfer to large shallow baking tin, prick with fork, cover with parchment and bake blind (e.g., filled with dry chickpeas) 12-15minutes.

Meanwhile, make the topping. Heat 1tbsp oil over a medium heat and sauté mushrooms 6–8 minutes to golden. Set aside. In the same pain, heat 1tbsp oil and wilt spinach (or heat through if frozen). Blitz spinach, avocado, tofu, pepper, nutmeg and lemon juice to smooth. Thinly slice sweet potato with a peeler, and fry over high heat 4-5min to just crisp.

Assemble: Spread spinach over base, then top with mushrooms, sweet potato slivers and a extra toasted pine nuts.
Eat heated or at room temperature, with potatoes and vegetables.


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