Hi, I am Joana. Today, we’re going to prepare cashew-broccoli tart with oat crust recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cashew-Broccoli Tart with Oat crust Recipe
Cashew-Broccoli Tart with Oat crust is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cashew-Broccoli Tart with Oat crust is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have cashew-broccoli tart with oat crust using 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cashew-Broccoli Tart with Oat crust:
- Take Crust
- Take 135 g Rolled Oats
- Take 150 g Almond Meal
- Take 1 Egg
- Prepare 1 egg white
- Prepare 1 tsp cumin
- Take 1/4 tsp table salt
- Take 1 tbsp water
- Take Filling
- Take 1 Small Head of broccoli (cut into florets)
- Take 200 g Cashews (soaked for 4 hours)
- Get 80 mls water
- Make ready 1/4 cup Grated Parmesan
- Prepare Juice of 1/2 a lemon
- Get 1 tsp garlic powder
- Get 1 tbsp dijon mustard
- Make ready 1 cup peas (defrosted)
- Make ready 1/2 can chickpeas (rinsed and drained)
- Take 1 tsp salt
Instructions to make Cashew-Broccoli Tart with Oat crust:
- Preheat oven to 180C
- Put oats in the blender/food processor and blitz until a flour-like consistency. Then transfer into a bowl with other dry ingredients.
- Beat egg and egg yolk then add to the other ingredients, along with the water. Mix until combined (it will be pretty cbly!)
- Grease tart tin then press in the dough, making sure to distribute it evenly.
- Place into the oven and cook for 15 minutes.
- Filling
- Heat oil in a pan on medium high. Place broccoli florets in and cook for 5 minutes or until slightly crisp around the outside, flipping half way. Set aside.
- Place all fillings ingredient except the broccoli and half the peas and blend until you reach a fairly smooth consistency. You may have to add some water but watch you don’t make it too watery.
- Pour blended mixture into your pre-baked crust and then layer the broccoli and reserved peas on top.
- Bake for 35 minutes. Allow to cool slightly before cutting
- Enjoy!
- Filling adapted from; - https://www.rebelrecipes.com/vegan-pea-mint-and-asparagus-tart-gluten-free/ - Crust from; - https://healthynibblesandbits.com/mexican-quiche-with-oat-almond-crust/
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