Cashew-Broccoli Tart with Oat crust.

Ingredients of Cashew-Broccoli Tart with Oat crust

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

Cashew-Broccoli Tart with Oat crust instructions

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/.