Samphire and Cashew Cream Flan
Author: Jayne Rodgers
Recipe type: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
- 100g samphire
- 200g cashew nuts
- 1 red onion
- 150g beet greens or chard
- Black pepper to taste
- 1 pack (320g) ready rolled puff pastry
- A little coconut or olive oil for frying
- Pre-heat the oven as directed on the pastry packet.
- First, place the cashew nuts in a jug and add enough hot water to only just cover them.
- Warm the oil in an ovenproof dish over a medium heat and add the red onion. Cook for 5 minutes.
- Add the beet greens or chard and cook for a further 5 minutes, stirring occasionally.
- Add the samphire and cook for another 2-3 minutes until it starts to wilt slightly.
- Add black pepper to taste.
- Remove the ovenproof dish from the heat and place it on a baking tray.
- Now buzz the cashew nuts and water together with a stick blender or food processor to make the cashew cream.
- Spoon the cashew cream over the cooked vegetables, pushing it out to the edges so that it reaches the sides of the dish.
- Very lightly oil the rim of the dish (this helps to ease the pastry away when it's cooked).
- Lay the pastry over the top of the dish, leaving the edges a little loose and ruffled.
- Place the baking tray in the oven and cook for 20-25 minutes (or as directed on the pastry pack).
- Allow the flan to cool for a few minutes after taking it out of the oven.
- Gently turn onto a large wooden chopping board, teasing the edges of the pastry away from the rim of the dish if necessary.
Recipe by Veggie Runners at https://www.veggierunners.com/2015/09/24/recipe-samphire-and-cashew-cream-flan/
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