Recipe of Gordon Ramsay Cashew-Broccoli Tart with Oat crust

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cashew-broccoli tart with oat crust. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cashew-Broccoli Tart with Oat crust is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cashew-Broccoli Tart with Oat crust is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have cashew-broccoli tart with oat crust using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Cashew-Broccoli Tart with Oat crust:

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