Wednesday , December 8 2021
Recipes: Pea and Onion Tart 1

Recipes: Pea and Onion Tart


Recipe by Sara Matthews | @sarabynatureskitchen

Here’s a great lunch idea from Sara Matthews

Gluten free, plant-based, vegan

This tart is perfect for picnics, alfresco dining in the garden with friends, a light lunch or mid-week meal with vegetables or salad.

MAKES 4 SMALL or 1 LARGE TART

INGREDIENTS

FOR THE CRUST
85g of sunflower seeds
130g of gluten free oats
2 flax seed eggs (1tbsp of milled flaxseed mixed with 3tbsp of warm water = 1 flax egg)
2tbsp of dried mixed herbs
1tsp of onion powder
Good grind of black pepper
1tbsp of lemon juice, roughly the juice of 1 lemon.
2tbsp of water
FOR THE FILLING
1 carton of firm tofu (300-340g depending on brand). This is the tofu sold in tetra packs not the extra firm sold in the chiller aisle
1 clove garlic, crushed
2½ tbsp of nutritional yeast
1tbsp of lemon juice
2tbsp of plant milk
Handful spinach, chopped (about 1.5 cups)
Bunch spring onions, about 6
100g of frozen garden peas, thawed
Good grind of black pepper

METHOD
Preheat the oven to 180°C.

TO MAKE THE CRUST
To make the crust, first mix the flax seed eggs and set aside to thicken.

In a food processor, place the sunflower seeds and gf oats and blitz until the oats resemble a chunky flour. Add all the other crust ingredients including the flax eggs and blitz until combined. This should be a sticky dough.

Press this dough into tart cases (either 1 large or 4 small). Wet your hands to do this as it will stop the dough sticking to your fingers. Use the back of a wet spoon to smooth the dough. Make sure it goes up to the side and there are no holes in the crust.

Place in the oven and bake for 10-15 minutes.

TO THE FILLING
In a food processor, add the drained tofu, garlic, nutritional yeast, lemon juice, plant milk spinach and black pepper. Blitz to combine and make a silky filling. 

Chop the spring onions reserving a couple for the top of the tarts. Stir the peas and the chopped onions into the filling. Divide the filling between the four cases or place in one large case. Top with remaining onions.

Bake in the oven for 20-25 minutes or until the filling has set and slightly brown.

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