Fat Hen & Cashew Cheese Tart

Recipe by Heidi Merika

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A commonly foraged vegetable throughout the world, fat hen is a good source of protein, fibre, calcium, magnesium, potassium, vitamin C, vitamin A and trace elements, making this vegan tart — which uses both the seeds and leaves of the plant — highly nutritious. It is a lovely light lunch or dinner option, and smaller individual tarts are great in lunchboxes or to take on picnics. Add any savoury toppings you fancy. Some options are suggested below, but feel free to choose your own.

SERVES 8 | 1 HOUR | GF

Ingredients

1 large handful of fresh fat hen leaves

DOUGH

¼ cup (20 g) fat hen seeds
1 cup (100 g) almond meal
2 tablespoons coconut oil
1 tablespoon psyllium husk
1 tablespoon water

CASHEW CHEESE

2 cups (310 g) raw cashews, soaked in cold water for 30 minutes
1 garlic clove, crushed
1 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

POSSIBLE TOPPINGS

fresh fat hen leaves (blanched)
roasted zucchini (courgette)
roasted capsicum (pepper)
sautéed mushrooms
sliced tomato
pitted olives
capers, vegan feta, fresh herbs

Method

Preheat the oven to 160°C (315°F).
Blanch the fat hen leaves by placing them in a heatproof bowl and pouring boiling water over them, then straining them immediately, pressing the water out of them. Set aside.
Place all the dough ingredients in a food processor and blend until they form a dough that pulls away from the sides. (You can also mix them together by hand if you don’t have a food processor.) The dough should stick together.
Press the dough into a loose-based flan (tart tin), or a shallow tray lined with baking paper. Blind-bake the dough for 15 minutes, then remove from the oven and leave to cool.
Turn the oven up to 180°C (350°F). Using a food processor, blend all the cashew cheese ingredients to a paste, adding a tablespoon of water if the mixture is too dry.
Pour or spoon the cashew cheese over the cooled tart base. Arrange the blanched fat hen leaves over the tart, then add your choice of toppings.
Bake for a further 20 minutes, until the crust is golden. Remove from the oven and leave to cool in the tin for 30 minutes, before cutting into eight slices for serving. The tart will keep in an airtight container in the fridge for 3–5 days.

Images and text from p.178 of From the Wild by Heidi Merika, photography by Cath Muscat.
Murdoch Books RRP $55.00.