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

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cashew-broccoli tart with oat crust. One of my favorites food recipes. 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 favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Cashew-Broccoli Tart with Oat crust is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Take Crust
  2. Get 135 g Rolled Oats
  3. Take 150 g Almond Meal
  4. Make ready 1 Egg
  5. Make ready 1 egg white
  6. Get 1 tsp cumin
  7. Take 1/4 tsp table salt
  8. Take 1 tbsp water
  9. Take Filling
  10. Make ready 1 Small Head of broccoli (cut into florets)
  11. Take 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. Make ready 1 tsp garlic powder
  16. Take 1 tbsp dijon mustard
  17. Take 1 cup peas (defrosted)
  18. Get 1/2 can chickpeas (rinsed and drained)
  19. Make ready 1 tsp salt
Instructions 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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