Steps to Prepare Speedy Cashew-Broccoli Tart with Oat crust

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cashew-broccoli tart with oat crust. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cashew-Broccoli Tart with Oat crust is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Cashew-Broccoli Tart with Oat crust is something that I have loved my whole life. They are nice and they look fantastic.

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