Recipe of Any-night-of-the-week Cashew-Broccoli Tart with Oat crust
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Perfect Cashew-Broccoli Tart with Oat crust. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cashew-Broccoli Tart with Oat crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cashew-Broccoli Tart with Oat crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Cashew-Broccoli Tart with Oat crust using 19 ingredients and 12 steps. Here is how you can achieve that.
Smooth and tasty cashew tart!
The oaty crust is really enhanced by the touch of cumin. Broccoli could be easily subbed for another vegetable.
Ingredients and spices that need to be Get to make Cashew-Broccoli Tart with Oat crust:
- Crust
- 135 g Rolled Oats
- 150 g Almond Meal
- 1 Egg
- 1 egg white
- 1 tsp cumin
- 1/4 tsp table salt
- 1 tbsp water
- Filling
- 1 Small Head of broccoli (cut into florets)
- 200 g Cashews (soaked for 4 hours)
- 80 mls water
- 1/4 cup Grated Parmesan
- Juice of 1/2 a lemon
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 1 cup peas (defrosted)
- 1/2 can chickpeas (rinsed and drained)
- 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 crumbly!)
- 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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