Tarragon Mushroom Tourtiere
Indulge in a wholesome twist on a beloved classic with our Tarragon Mushroom Tourtière. This lighter, modern version features an open crust made from almonds—a delicious nod to our Paleo friends—providing a nutty, satisfying base that perfectly complements the hearty mushroom and chickpea filling.
Infused with the fragrant flavor and potent health benefits of fresh tarragon, this dish is as nourishing as it is delicious. Tarragon boasts one of the highest antioxidant levels among common herbs, with an impressive ORAC value of 15,542 TE per 100g. These antioxidants work to support joint flexibility, reduce inflammation, and combat free radicals—helping you stay vibrant, youthful, and energized.
A comforting, nutrient-packed dish that celebrates flavor, wellness, and a touch of culinary elegance.
Tarragon Mushroom Tourtiere
Ingredients
Awesome Almond Crust:
- 2 cups almond flour
- ¼ tsp. sea salt
- 2 Tbsp. extra virgin coconut oil EVCO
- 1 “chia egg” 1 Tbsp. chia seeds & 5 Tbsp. water, mix & set aside for 5 minutes to thicken
Beet Cranberry Sauce:
- 1 cup water
- 1 cup cranberries frozen
- 1 small beet peeled & minced
- 2 Tbsp. chia seeds
- 1 tsp. maple syrup pure (grade B)
Tarragon Mushroom Filling:
- ¼ cup vegetable stock low sodium & gluten free
- 2 cups of each: onions & leeks trimmed & minced
- 4 cups mushrooms trimmed & sliced
- 4 cloves garlic minced
- 1-19 oz. can chickpeas rinsed, drained & slightly mashed
- 2 Tbsp. Dijon mustard
- 2 Tbsp. tarragon leaves fresh, minced
- ½ tsp. each: cinnamon nutmeg & cloves, ground
- Sea salt & pepper to taste
- ¼ cup almonds slivered to garnish
- 8 sprigs tarragon to garnish
Directions
- Preheat oven to 350ºF and place rack on the bottom position.
- To make crust: Place flour and salt, to taste, in a food processor and pulse briefly. Add EVCO and “chia egg”. Pulse until mixture forms a ball. Press dough into a 9 inch pie plate. Bake for 8-12 minutes or until edges are golden brown. Remove from oven. Set aside. P.S. This crust can be used for other recipes, including pies, quiches etc.!!
- To prepare sauce: In the meantime, place water in a small stockpot and bring to a boil on medium-high heat. Add cranberries, beets, maple syrup and chia seeds. Lower temperature to low-medium and let simmer for 3-4 minutes. Set aside.
- To prepare filling: Add vegetable stock, onions and leeks to a large stockpot on medium-high heat. Healthy sauté for 1-2 minutes then add mushrooms, garlic, chickpeas, mustard, tarragon, cinnamon, nutmeg, cloves, salt and pepper, to taste, stirring for an additional 2-3 minutes to infuse all flavors. With a slotted spoon, add mushroom mixture and return to oven for 10-15 minutes or until all is warmed, if not serving immediately. Serve with sauce, garnish with almond slivers and a few sprigs of tarragon. Super Yummy!!!
