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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cashew-broccoli tart with oat crust. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cashew-Broccoli Tart with Oat crust is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Cashew-Broccoli Tart with Oat crust is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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:
  1. Get Crust
  2. Prepare 135 g Rolled Oats
  3. Prepare 150 g Almond Meal
  4. Take 1 Egg
  5. Take 1 egg white
  6. Make ready 1 tsp cumin
  7. Get 1/4 tsp table salt
  8. Take 1 tbsp water
  9. Prepare Filling
  10. Prepare 1 Small Head of broccoli (cut into florets)
  11. Make ready 200 g Cashews (soaked for 4 hours)
  12. Take 80 mls water
  13. Prepare 1/4 cup Grated Parmesan
  14. Take Juice of 1/2 a lemon
  15. Take 1 tsp garlic powder
  16. Prepare 1 tbsp dijon mustard
  17. Take 1 cup peas (defrosted)
  18. Get 1/2 can chickpeas (rinsed and drained)
  19. Prepare 1 tsp salt
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/

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