Tart and sweet, just like a lemon tart is supposed to be. Bites to remind of us of Spring in the middle of Winter.
I’ve noticed that lemon tart recipes are showing up on some of my feeds. Deep in the heart of Winter (a low of negative 30-something Fahrenheit in Ulaanbaatar today) , I think many of us are longing for Spring. The bright yellow zest and the taste of fresh lemon does seem to bring the feeling of Spring into the house, even if only momentarily.
Last summer, I found some four-inch baking dishes that are the perfect size for the two of us to share. And if I happen to eat the whole thing (ahem), I shouldn’t feel too guilty. Tiny tart – tiny guilt. As a nod to my friends who can’t eat gluten, or eggs, or milk, I created this recipe without any animal products or wheat. I really wanted to see if I could make a tasty crust with a nut and oat combination. The tart filling turned out nice and custard-like with a lovely sweet and tart lemony flavor. The crust had a nice nutty crunch to it which paired perfectly with the filling. This dessert turned out delicious!
Lemon Tart for Two
- 1 1/2 tbsp oats
- 1 1/2 tbsp finely chopped pecans
- 1 tbsp brown sugar
- 1/2 tsp baking soda
- tiny pinch salt
- 1/2 tsp vanilla
- 1/2 tbsp applesauce
- 3 tbsp sugar
- 2 tbsp cornstarch
- tiny pinch salt
- ¼ cup soy milk (or other non-dairy milk)
- 2 tbsp water
- juice of one lemon juice (about 3 tbsp)
- zest of one lemon
- Preheat oven to 375 F (190C). Grease a 4-inch tart pan.
- Put the oats, pecans, and sugar into a food processor or blender and process until finely ground.
- Add the remaining dry ingredients and blend well. Transfer to a bowl and add the vanilla and apple sauce. Stir well until completely combined.
- Put the mixture into the tart pan. Press mixture with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible.
- Put it in the oven and cook for 8-10 minutes, until it is crisp but not overdone. Set aside to cool before filling.
- Whisk together sugar, cornstarch, and salt in a small saucepan.
- Stir in the soy milk and water until completely combined.
- Heat until thickens over medium heat stirring constantly.
- Remove from heat and stir in lemon juice and zest (reserve a tiny amount of zest for garnish).
- Return to heat and continue whisking over heat for 2-3 minutes. Mixture should be smooth and lump-free.
- Pour mixture into the tart crust. Sprinkle reserved lemon zest on top of tart. Chill until set, about an hour.
Unbelievably meaty flavor for a delicious vegan pâté. Serve it on crispy bread, crunchy crackers, or a leaf of fresh romaine lettuce as an appetizer to please friends of all eating persuasions.
Jack and I are intrigued with all foods. Confirmed omnivores, we never pass up an opportunity to try something new. A visit to my sister, who is a devout vegan (and gluten free) inspired us to walk in her culinary shoes for a bit.
Growing up in a household flavored with Swiss and Jewish heritage, my sister and I were exposed to world flavors from a very young age. Both of us have fond food memories from this period in our lives. One of our favorites was chopped chicken liver which is a rich pâté featuring the flavors of chicken fat and caramelized onions. We loved this spread on toast or crackers along with a slice of tomato and a sprinkle of salt.
This mushroom and lentil pâté has a surprisingly similar flavor and texture to chopped chicken liver or even duck liver pâté. My sister and I made this recipe together last week and couldn’t stop eating it. For the benefit of her current diet, we served the pâté on crisp pieces of romaine lettuce instead of crackers. A healthy smear of the pâté on the lettuce layered with a slice of heirloom tomato and a dash of salt brought us right back to a childhood favorite.
We made this recipe a second time substituting the agave nectar with honey and substituting two tablespoons of the extra virgin olive oil with unsalted butter for an even richer flavor. These changes take the recipe from vegan status to vegetarian.
Mushroom and Lentil Pâté
- 2 cups cooked lentils
- 2 cups chopped mushrooms, shiitake or crimini work well
- 4 tbsp extra virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, diced
- 1 cup toasted and ground almonds
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp soy sauce
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp agave nectar
- pinch cayenne pepper
- salt and pepper to taste
- extra olive oil, needed
- In a large sauté pan, heat 4 tbsp olive oil over medium heat.
- Add onions and sauté until translucent.
- Add garlic and sauté for 2 minutes.
- Add mushrooms and cook until they are soft and cooked through. Remove from heat and set aside.
- In a large bowl, combine almonds, lemon juice, soy sauce, rosemary, thyme, sage, honey, and chipotle.
- Stir in mushroom mixture.
- Using a stick blender (or food processor), purée the mixture.
- Add in cooked lentils.
- Purée the mixture.
- If the mixture feels too thick, thin it with additional olive oil.
- Salt and pepper to taste.