Leek & Broccoli Tart

  • W06
  • Mains
  • Christmas
paperclip
  • ¾ cup almond flour
  • ¾ cup oat flour
  • 1 tsp salt
  • 2 tbsp + 1 tsp chilled coconut oil
  • 1 leek
  • 100g broccoli
  • ½ cup soaked cashews
  • 1½ tbsp Nutritional Yeast
  • ¾ tsp salt
  • ¾ tbsp lemon juice
  • 3 tbsp arrowroot powder
  • ¾ cup water
  • Black pepper

AT LEAST 4 HOURS PRIOR: soak ½ cup cashews in boiling water

  1. Preheat the oven to GM 4 (160C/325F). Lightly grease one 9" tart tin with coconut oil.

  2. Stir together in a bowl:

    • ¾ cup almond flour
    • ¾ cup oat flour
    • 1 tsp salt

  3. Cut in 2 tbsp + 1 tsp chilled coconut oil with a fork, until it has the texture of breadcrumbs. Add water 1 tbsp at a time, until you can form a ball with the mixture with your hands (I used 3 tbsp). Press the dough evenly into the prepared tin until it evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.

  4. Pre-bake for 25 minutes. Remove from oven and set aside.

  5. Meanwhile, sauté 1 finely chopped leek in 1 tbsp oil over medium heat for approx 10m, stirring often.

  6. Add 100g roughly chopped broccoli, cover and cook for a further 5m.

  7. Blend together:

    • ½ cup soaked cashews
    • 1½ tbsp Nutritional Yeast
    • ¾ tsp salt
    • ¾ tbsp lemon juice
    • 3 tbsp arrowroot powder
    • ¾ cup water

  8. Mix this with the leeks and broccoli. Season with black pepper, to taste. Spoon the filling into the pre-baked crusts.

  9. Bake for 45m. Place under the grill for 1-2m to brown tops (optional). Cool briefly before removing from the tin and serve warm or cold.

Modified from Coconut and Berries