Cashew-Broccoli Tart with Oat crust

Name: Cashew-Broccoli Tart with Oat crust
Cuisine: American
Ingredients: 135 g Rolled Oats; 150 g Almond Meal; 1 Egg; 1 egg white; 1 tsp cumin; 1/4 tsp table salt; 1 tbsp water; 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

Ysolde Okumura-Jones @cook_23680731

Australia

Smooth and tasty cashew tart!
The oaty crust is really enhanced by the touch of cumin. Broccoli could be easily subbed for another vegetable.

Ysolde Okumura-Jones @cook_23680731

Australia

Smooth and tasty cashew tart!
The oaty crust is really enhanced by the touch of cumin. Broccoli could be easily subbed for another vegetable.

Saved

Ingredients

Crust
135 gRolled Oats
150 gAlmond Meal
1Egg
1egg white
1 tspcumin
1/4 tsptable salt
1 tbspwater
Filling
1Small Head of broccoli (cut into florets)
200 gCashews (soaked for 4 hours)
80 mlswater
1/4 cupGrated Parmesan
Juice of 1/2 a lemon
1 tspgarlic powder
1 tbspdijon mustard
1 cuppeas (defrosted)
1/2 canchickpeas (rinsed and drained)
1 tspsalt

Saved

Steps

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/