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Purple sprouting broccoli & cauliflower cheese tart
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Purple Sprouting Broccoli & Cauliflower Cheese Tart

A delicious tart has a crispy nutty base and gooey cauliflower cheesy filling - with caramelised onions, cauliflower ‘cheese’ and purple sprouting broccoli. Yum!
Course Lunch, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Cauliflower cheese tart, Dinner party, Easter, Valentines
Prep Time 20 minutes
Cook Time 20 minutes
Author Niki Webster

Ingredients

To make the cashew cheese

  • 1 cup cashews soaked for at least 1 hour
  • ¼ cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic optional
  • 2 tsp apple cider vinegar
  • 1 tbs. dijon mustard

For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups hazelnut meal–hazelnuts ground in a mini chopper/blender or grinder
  • 1 cup gluten-free oat flour if you don’t have this, you can make by blitzing oats to a fine crumb
  • 1/2 cup buckwheat flour
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk

For the cheese filling

  • 1/2 small cauliflower broken into florets
  • 3 tbsp cashew cheese
  • 1 tbsp tamari
  • 1 tbsp lemon juice
  • For the vegetables
  • 1 onion chopped
  • 1 tbsp olive oil
  • 2 handfuls purple sprouting broccoli
  • 1 tsp oil

Instructions

To make the cashew cheese

  • Add all the ingredients to your food processor, then blitz until smooth and creamy.

To make the cauliflower cheese filling

  • Add the cauliflower florets to a pan of boiling water and boil the cauliflower for 15 minutes until tender. Drain and set aside.
  • Transfer the cooked cauliflower, cashew cheese, Tamari and lemon juice to a food processor and blend until smooth and creamy
  • Cook the onions in a pan with the olive oil on a low to medium heat for 8-10 minutes until soft and caramelising. Set aside.
  • Char for broccoli in a frying pan with a little oil for 4-5 minutes turning occasionally. Set aside.

To make the tart base

  • First, make the hazelnut meal by adding the nuts to a mini chopper, coffee grinder or blender and blitzing until you get a fine meal.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • Grease a round, loose bottom pie pan with oil.
  • Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  • Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  • Bake Tart for 10 minutes on Gas Mark 4. Remove from the oven.

To make the tart

  • Layer a little of the filling mix across the bottom of the pan, then add in the onions. Spread across the bottom. Add the remaining filling mix to cover the onions, then top with the broccoli. Press in a little.
  • Return to the oven and bake for 20 minutes. Allow to cool before removing the pan.

Notes

6 servings