Cashew-Broccoli Tart with Oat crust
Cashew-Broccoli Tart with Oat crust

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cashew-broccoli tart with oat crust. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Firmly press into bottom and up the sides of tart pan. Transfer to a wire rack; let cool. I made this pie crust recipe because my son-in-law is gluten-free.

Cashew-Broccoli Tart with Oat crust is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Cashew-Broccoli Tart with Oat crust is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook cashew-broccoli tart with oat crust using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Cashew-Broccoli Tart with Oat crust:
  1. Get Crust
  2. Prepare 135 g Rolled Oats
  3. Take 150 g Almond Meal
  4. Prepare 1 Egg
  5. Prepare 1 egg white
  6. Take 1 tsp cumin
  7. Get 1/4 tsp table salt
  8. Take 1 tbsp water
  9. Get Filling
  10. Get 1 Small Head of broccoli (cut into florets)
  11. Prepare 200 g Cashews (soaked for 4 hours)
  12. Take 80 mls water
  13. Make ready 1/4 cup Grated Parmesan
  14. Make ready Juice of 1/2 a lemon
  15. Take 1 tsp garlic powder
  16. Make ready 1 tbsp dijon mustard
  17. Get 1 cup peas (defrosted)
  18. Take 1/2 can chickpeas (rinsed and drained)
  19. Get 1 tsp salt

Add butter and pulse until evenly moistened. Press crumbs evenly into bottom and up sides of the pan. Tart cherry pie bars made with a homemade tart cherry filling and topped with a delicious oatmeal crumble. These bars are both vegan and gluten free, naturally sweetened, chewy and easy to make!

Steps to make Cashew-Broccoli Tart with Oat crust:
  1. Preheat oven to 180C
  2. Put oats in the blender/food processor and blitz until a flour-like consistency. Then transfer into a bowl with other dry ingredients.
  3. Beat egg and egg yolk then add to the other ingredients, along with the water. Mix until combined (it will be pretty crumbly!)
  4. Grease tart tin then press in the dough, making sure to distribute it evenly.
  5. Place into the oven and cook for 15 minutes.
  6. Filling
  7. 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.
  8. 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.
  9. Pour blended mixture into your pre-baked crust and then layer the broccoli and reserved peas on top.
  10. Bake for 35 minutes. Allow to cool slightly before cutting
  11. Enjoy!
  12. 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/

This recipe is in partnership with Montmorency Tart Cherries. The crust of this open-face apple pie is really mainly made of oats, so the texture is more crumbly than a normal crust, which I really like. But that's also the reason that the curst doesn't hold itself really well. In fact, after I cut the first slice out, the crust "wall" started to fall apart. This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it's the perfect use for your fresh blueberries!

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