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!
450g Cauliflower, broken into florets
85g ground almonds
5 good gratings of nutmet
zest of 1 lemon, grated
large pinch of Himalayan salt
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
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.