Mushroom and Leek Brioche Tart with Mustard Cashew Cream

This Mushroom and Leek Brioche Tart is a lovely dairy-free vegetarian cross between a pizza and a tart, and a lot more decadent! Topped with a swirl of mushroom cashew cream you’d never know there is not a scrap of dairy involved.

1 tsp dried yeast
2 tsp slightly warmed nut or other dairy free milk or water
65g (1/2 cup) plain flour
30g (1/3 cup) rye flour
¾ tsp salt
1 egg
40g (3tbs) olive oil (not extra virgin)
1 extra egg, beaten, for the egg wash

TOPPING:
1 tbs olive oil
1 leek
1 fat clove of garlic, finely chopped
⅔ cup white wine or vegetable stock
1 tbs Maille Dijon Mustard
250g mixed swiss brown and button mushrooms, chopped
1 tbs thyme leaves, picked from the stalk
salt and pepper, to taste

MUSTARD CASHEW CREAM:
½ cup cashews, soaked for at least 2 hours
½ cup water
1 tbs Maille Dijon Mustard
salt, to taste

View the full recipe at Delicious Everyday →