This Lacto-vegetarian tart is a complete show stopper and is such a guilt-free recipe and a wonderful side dish to your festive table. It is so quick and tasty, and the compliments will stream in as if you are a gourmet chef!

The tart base can be used for sweet tarts as well (for example melktert or lemon meringue). You are welcome!

Serves: 6
Cooking time: 15 minutes
Preparation time: 25 minutes

 

Ingredients:

  • 250g mixed seeds (Any seeds you prefer, such as flax, sesame, sunflower, pumpkin, chia seeds)
  • ¼ cup of Tahini
  • 400 g can butter beans in brine, drained and mashed
  • 150g broccoli
  • 100g butternut (cut into 1cm cubes)
  • ½ red onion
  • 15 ml balsamic vinegar
  • 1 tsp brown sugar
  • 1 Tbsp olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 250g plain medium fat cream cheese
  • 100g almonds toasted, roughly chopped

Instructions:

  1. Preheat the oven to 180⁰C.
  2. Place the seed mix, tahini and butterbeans into a large bowl and mix until well combined and sticky. You may use a food processor for this step as well.
  3. Press the mixture into the bottom of a 20cm tart dish to form a base. Bake for 10 minutes.
  4. Steam the broccoli and butternut for 5 – 10 minutes (should not be completely soft).
  5. Meanwhile, caramelise the red onion in the balsamic vinegar and brown sugar.
  6. Heat a grill pan until very hot. Brush the broccoli and butternut with some olive oil and chargrill until slightly softer.
  7. Mix the cream cheese to just incorporate air, add to the base and lay the broccoli, butternut and caramelised onions on top.
  8. Top with the chopped almonds and drizzle with some olive oil.
  9. Can be served warm or cold! Enjoy

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