Recipe: Delicious Cashew-Broccoli Tart with Oat crust

Recipe: Delicious Cashew-Broccoli Tart with Oat crust Delicious, fresh and tasty.

Cashew-Broccoli Tart with Oat crust. I made this pie crust recipe because my son-in-law is gluten-free. I baked as I would for a normal pecan pie. The combination of oats and pecans was a winner.

Add butter and pulse until evenly moistened.

Press crumbs evenly into bottom and up sides of the pan.

This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it's the perfect use for your fresh blueberries!

You can have Cashew-Broccoli Tart with Oat crust using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Cashew-Broccoli Tart with Oat crust

1. Prepare of Crust.

2. It’s 135 g of Rolled Oats.

3. Prepare 150 g of Almond Meal.

4. It’s 1 of Egg.

5. Prepare 1 of egg white.

6. Prepare 1 tsp of cumin.

7. Prepare 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. It’s 80 mls of water.

13. You need 1/4 cup of Grated Parmesan.

14. It’s of Juice of 1/2 a lemon.

15. You need 1 tsp of garlic powder.

16. You need 1 tbsp of dijon mustard.

17. It’s 1 cup of peas (defrosted).

18. Prepare 1/2 can of chickpeas (rinsed and drained).

19. Prepare 1 tsp of salt.

The crust of this open-face apple pie is really mainly made of oats, so the texture is more crumbly than a normal crust, which I really like.

But that's also the reason that the curst doesn't hold itself really well.

It's also gluten-free and nut-free, making it a great allergy-friendly option for you or holiday guests!

A spiced, sugared and delicious apple filling is spooned into a frozen crust, topped with aluminum foil and baked.

Cashew-Broccoli Tart with Oat crust step by step

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 dont 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/.

Mid-way through baking, a streusel top is sprinkled on and the pie continues to bake until the apples are tender and the streusel is golden brown.

If you are placing a little extra flour on the rolling board make sure it is oat flour so that it stays truly gluten-free.

Roll out the crust until it is smooth.

Then form the oat flour pie crust into your pie tin.

It is now ready for the filling.