Savory Green Plantain Tart with Chili-Garlic Hearts of Palm

For the Plantain Crust

• 2 large green plantains (peeled and chopped)
• 2 tbsp olive oil
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp turmeric (optional for color)

For the Mushroom Layer

• 1 cup oyster mushrooms, torn
• 1 tbsp olive oil
• Salt & pepper to taste

For the Avocado Base

• 1 ripe avocado
• Juice of ½ lime
• Pinch of salt

For the “Lobster” Hearts of Palm

• 1 can hearts of palm, drained and chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1 tbsp tomato paste or chili sauce
• 1 tsp apple cider vinegar
• Optional: pinch of chili flakes