A big whack of veges bound lovingly with free-range eggs and salty feta, baked in a light protein-packed crust? Yeyah! This tart’s foundation is a simple, pleasing mix of almonds, chickpea and buckwheat, which unites deliciously with the creamy dreamy greenie filling. It’s not particularly fiddly to make but it’s not a quick rig either – put on a good jam, merrily lose yourself in the kitchen and you will be rewarded with a taste sensation, a high nutritional profile and – if you’re lucky – tasty leftovers to enjoy in your lunchbox later.
For the crust:
1 ½ cups ground almonds
¼ cup buckwheat flour
½ cup chickpea flour
4 Tbsp olive oil
3 Tbsp water
1 tsp salt
For the filling:
2 cups cooked broccoli
2 cups cooked cauliflower
1 cup cooked peas
1 cup chopped spinach
100g feta (I prefer goat)
4 free range or organic eggs
¼ cup plant milk
1 tsp salt
We’ll start by making the crust. Grab a big bowl and preheat the oven to 175C.
Put all the crust ingredients into the bowl and mix, mix, mix. Seriously consider getting your hands in there and squeeze & knead it – way faster and more satisfying.
Lightly grease a cake tin or silicon pan (I use a 23cm silicon cake pan) and, using your fingers, gently work the dough evenly around the base. Also work some dough up the edges by about 2 or 3 cms to create a sided pie crust. This might take a wee while to get it all spread out and even – be patient and enjoy being sculptural.
Now you’re going to blind bake – or pre-bake – the crust for about 10 mins, just to give it a head-start before it meets the filling. Which you’re going to make now.
Give the bowl a quick rinse if you fancy, and put in all the filling ingredients. Using a stick/immersion blender, blitz it all into a creamy light green sludge. Hmm, maybe not the best word choice. Thick batter? Semisolid viridescent slurry? Onward…
Pour the filling into the pre-baked base and pop it back into the oven for 50-60 minutes, or until set.
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