Life has been so hectic, I have had so little time to spend in my kitchen. Today, things finally slowed down a bit and I had a chance to just relax and cook, two of the things I like to do best.
This was really quick and easy to throw together, and it tastes great. You may need to adjust the recipe a bit depending on the size tart pan you use. If you don't have a tart pan, don't worry about it, you can just use a baking sheet instead.
The bean filling will make enough for a couple of tarts- I like to use the leftovers on sandwiches or as a dip.
Hazelnut Cannellini Pesto and Mushroom Tart
1 package puff pastry, thawed according to package directions
1 can cannellini beans rinsed and drained
1/2 cup hazelnuts
2 1/2 tsp lemon juice
1 tsp Dijon mustard
1 clove garlic
1/4 cup fresh basil leaves
1/2 tsp salt
2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
4 shitake mushroom caps, sliced (you may need to adjust based on the size of your pan)
Preheat oven to 400 degrees.
In a food processer add the beans, hazelnuts, lemon juice, garlic, basil, salt and non dairy milk. Pulse until very smooth.
Place the puff pastry in a lightly greased tart pan or on a baking sheet. Spread a thick layer of the bean mixture on the puff pastry. Top with sliced mushrooms. Spray liberally with olive oil cooking spray and dust with pepper.
Bake at 400 degrees for 30 minutes until puff pastry is golden brown.