Spring vegetable tart

Spring vegetable tart

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"Are you meeting up with friends and fancy taking something with you? Then try this delicious tart with herbs and broccolini. The filling is super fluffy and soft, the base is nutty and the green spring vegetables round everything off perfectly. The tart also works with asparagus, zucchinis, and other vegetables of your choice. Good news! Broccoli contains few calories, but is packed with vital nutrients such as vitamin C and K as well as folic acid and potassium. 100 g of broccoli even provides twice as much vitamin K as your body actually needs per day. Copyright © DK Verlag/Shabnam Rebo"
Difficulty
Medium 👍
Preparation
20 min
Baking
45 min
Resting
0 min

Ingredients

2Pieces
MetricImperial
12½ g
unsalted roasted Californian pistachios
25 g
whole grain rice flour
¼ tbsp
flaxseed flour
17½ ml
unsweetened plant-based milk
¼ tsp
herbes de Provence
tsp
salt
37½ g
broccoli
12½ g
peas
g
herbs
¼ clove
garlic
¼
lemon zest
½ tbsp
lemon juice
¼ tbsp
olive oil
salt

Utensils

bowl, oven, food processor, springform pan, parchment paper, cup, fork, pot, knife, cutting board, blender

Nutrition per serving

Cal318
Fat20 g
Protein8 g
Carb30 g
  • Step 1/3

    • 12½ g unsalted roasted Californian pistachios
    • 25 g rolled oats
    • 25 g whole grain rice flour
    • ¼ tbsp flaxseed flour
    • 15 ml olive oil
    • 17½ ml unsweetened plant-based milk
    • ¼ tsp herbes de Provence
    • tsp salt
    • bowl
    • oven
    • food processor
    • springform pan
    • parchment paper
    • cup
    • fork

    For the filling, pour boiling water over the cashews in a bowl and leave to soak. Preheat the oven to 170°C/338°F fan oven. For the base, first chop the pistachios a bit finer in a food processor, then add the rolled oats and grind briefly (they should be finer, but still a bit chunky). Now add the remaining ingredients for the base and knead into a dough. Line the springform tin with damp baking paper. Pour the dough into the tin and press it flat, first with your fingers and then with the bottom of a cup. Form a rim approx. 2–3 cm/ 0.8–1.2 in. high all around. Prick the base a few times with a fork and pre-bake in the oven (bottom shelf) for approx. 10 min., then remove and leave to cool slightly in the tin.

  • Step 2/3

    • 30 g cashews
    • 37½ g broccoli
    • 12½ g peas
    • g herbs
    • ¼ clove garlic
    • ¼ lemon zest
    • ½ tbsp lemon juice
    • ¼ tbsp olive oil
    • salt
    • pepper
    • pot
    • knife
    • cutting board
    • blender

    Increase the oven temperature to 180°C/356°F fan. For the filling, bring the water to the boil in a pot, blanch the broccolini and peas for approx. 2 min. Wash the herbs, shake dry and roughly chop. Peel the garlic. Finely puree the herbs, garlic, drained cashews, 170 ml water, lemon juice and zest in a blender and season with salt and pepper. Spread the cashew cream over the base, place the vegetables on top and bake the tart in the oven (bottom shelf) for approx. 30–35 min.

  • Step 3/3

    Remove the tart from the oven and leave to cool in the tin. Serve with a crunchy salad on the side, if desired. Store leftover tart in the fridge and enjoy within 2–3 days.

  • Enjoy your meal!

    Spring vegetable tart

How-To Videos

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How to chop green herbs

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How to cut broccoli

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