Spring vegetable tart

Name: Spring vegetable tart
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 8
Cuisine: International
Ingredients: 1.75 oz unsalted roasted Californian pistachios; 3.5 oz rolled oats; 3.5 oz whole grain rice flour; 1 tbsp flaxseed flour; 2 fl oz olive oil; 2.333 fl oz unsweetened plant-based milk; 1 tsp herbes de Provence; 0.5 tsp salt; 4.25 oz cashews; 5.25 oz broccoli; 1.75 oz peas; 1 oz herbs; 1 clove garlic; 1 lemon zest; 2 tbsp lemon juice; 1 tbsp olive oil; salt; pepper

Based on 1 ratings

In app

Shabnam Rebo

Contributor

www.instagram.com/thehungrywarrior/

"Are you meeting up with friends and fancy taking something with you? Then try this delicious tart with herbs and broccolini. The filling is super fluffy and soft, the base is nutty and the green spring vegetables round everything off perfectly. The tart also works with asparagus, zucchinis, and other vegetables of your choice. Good news! Broccoli contains few calories, but is packed with vital nutrients such as vitamin C and K as well as folic acid and potassium. 100 g of broccoli even provides twice as much vitamin K as your body actually needs per day. Copyright © DK Verlag/Shabnam Rebo"

Difficulty

Medium 👍

Preparation

20 min

Baking

45 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

12½ g

unsalted roasted Californian pistachios

25 g

rolled oats

25 g

whole grain rice flour

¼ tbsp

flaxseed flour

15 ml

olive oil

17½ ml

unsweetened plant-based milk

¼ tsp

herbes de Provence

⅛ tsp

salt

30 g

cashews

37½ g

broccoli

12½ g

peas

7½ g

herbs

¼ clove

garlic

lemon zest

½ tbsp

lemon juice

¼ tbsp

olive oil

salt

pepper

Utensils

bowl, oven, food processor, springform pan, parchment paper, cup, fork, pot, knife, cutting board, blender

Nutrition per serving

Cal318

Fat20 g

Protein8 g

Carb30 g

Step 1/3
- 12½ g unsalted roasted Californian pistachios
- 25 g rolled oats
- 25 g whole grain rice flour
- ¼ tbsp flaxseed flour
- 15 ml olive oil
- 17½ ml unsweetened plant-based milk
- ¼ tsp herbes de Provence
- ⅛ tsp salt
- bowl
- oven
- food processor
- springform pan
- parchment paper
- cup
- fork
For the filling, pour boiling water over the cashews in a bowl and leave to soak. Preheat the oven to 170°C/338°F fan oven. For the base, first chop the pistachios a bit finer in a food processor, then add the rolled oats and grind briefly (they should be finer, but still a bit chunky). Now add the remaining ingredients for the base and knead into a dough. Line the springform tin with damp baking paper. Pour the dough into the tin and press it flat, first with your fingers and then with the bottom of a cup. Form a rim approx. 2–3 cm/ 0.8–1.2 in. high all around. Prick the base a few times with a fork and pre-bake in the oven (bottom shelf) for approx. 10 min., then remove and leave to cool slightly in the tin.
Step 2/3
- 30 g cashews
- 37½ g broccoli
- 12½ g peas
- 7½ g herbs
- ¼ clove garlic
- ¼ lemon zest
- ½ tbsp lemon juice
- ¼ tbsp olive oil
- salt
- pepper
- pot
- knife
- cutting board
- blender
Increase the oven temperature to 180°C/356°F fan. For the filling, bring the water to the boil in a pot, blanch the broccolini and peas for approx. 2 min. Wash the herbs, shake dry and roughly chop. Peel the garlic. Finely puree the herbs, garlic, drained cashews, 170 ml water, lemon juice and zest in a blender and season with salt and pepper. Spread the cashew cream over the base, place the vegetables on top and bake the tart in the oven (bottom shelf) for approx. 30–35 min.
Step 3/3
Remove the tart from the oven and leave to cool in the tin. Serve with a crunchy salad on the side, if desired. Store leftover tart in the fridge and enjoy within 2–3 days.
Enjoy your meal!