Recipe of Favorite Cashew-Broccoli Tart with Oat crust

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cashew-broccoli tart with oat crust. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Cashew-Broccoli Tart with Oat crust is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular 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 cook it.

The ingredients needed to make Cashew-Broccoli Tart with Oat crust:

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