Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cashew-broccoli tart with oat crust. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cashew-Broccoli Tart with Oat crust is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Cashew-Broccoli Tart with Oat crust is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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.
The ingredients needed to make Cashew-Broccoli Tart with Oat crust:
- Take Crust
- Prepare 135 g Rolled Oats
- Get 150 g Almond Meal
- Prepare 1 Egg
- Take 1 egg white
- Prepare 1 tsp cumin
- Get 1/4 tsp table salt
- Make ready 1 tbsp water
- Prepare Filling
- Prepare 1 Small Head of broccoli (cut into florets)
- Take 200 g Cashews (soaked for 4 hours)
- Make ready 80 mls water
- Prepare 1/4 cup Grated Parmesan
- Prepare Juice of 1/2 a lemon
- Make ready 1 tsp garlic powder
- Make ready 1 tbsp dijon mustard
- Take 1 cup peas (defrosted)
- Prepare 1/2 can chickpeas (rinsed and drained)
- Prepare 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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