Broccoli, leek and Walnut Tart with Cauliflower Crust

This is such a great way to get more vegetables into your diet and is much lighter than a normal tart. I served this with sauted French beans in garlic and olive oil but it’s also great with a green salad. Perfect eaten straight out of the oven, at room temperate or the next day. I even gave it to my boys for dinner, they loved it because it tastes really cheesy and they said the walnuts were like bacon –awesome!

Serves 6

Ingredients

Cauliflower crust

450g Cauliflower, broken into florets

85g ground almonds

5 good gratings of nutmet

zest of 1 lemon, grated

large pinch of Himalayan salt

2 eggs

Filling

1 bunch of broccoli, broken into small florets

2 leeks, sliced

handful of walnuts, chopped

1 tbsp coconut oil

2 large eggs

240ml coconut cream – you can buy little tins of it from most supermarkets

Juice of 1 lemon

1/2tsp Himalayan salt

Freshly ground black pepper

Method

Preheat the oven 170c

Line 9 or 10 inch push-out flan tin with baking parchment

Make the crust first. Put the cauliflower into a food processer and blitz until it’s the consistency of rice.

Pour into a bowl and add the rest of the ingredients, mix thoroughly.

Press into the prepared tin and up the sides, doesn’t matter if it’s quite thick at the sides because its not heavy like normal pastry.

Bake in the oven for 15mins – this can all be done the day before

Meanwhile make the filling by heating the oil in a pan and add the leeks, cook slowly until softened.

Turn up the heat and add the broccoli and walnuts, cook until the broccoli is bright green in colour– about 3 mins – set aside.

Whisk together the coconut cream, lemon juice, eggs and salt.

When the tart is cooked, remove from oven and arrange the leeks, broccoli and walnuts into the case.

Pour the mixture over it, making sure it fills in all the gaps.

Return it to the oven for 25mins until it’s cooked through.