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–+ servings

Broccoli and kale tart

A super tasty tart using seasonal produce. Gluten free and OMS friendly too.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 big portions
Course: Main Course
Calories:
Ingredients Method

Ingredients
  

For the pastry
  • 150 grams wholemeal or spelt flour gluten free flour mix (with xanthum gum)
  • 2 tbsp nut butter of choice or tahini
  • pinch salt
  • 5 tbsp water
For the filling
  • 1 medium red onion
  • 1 medium medium bunch purple sprouting broccoli OR small head of broccoli chopped into small florets or slices
  • 2-3 handfuls kale or cavolo nero washed and roughly chopped
  • 300 grams silken tofu
  • 2-3 tbsp nutritional yeast
  • 1 clove of garlic, grated OR 1/4 teaspoon garlic powder
  • pinch ground turmeric
  • salt and pepper to taste

Method
 

Make the pastry
  1. Measure the flour into a large bowl and add the salt. Mix to combine. Add the nut butter or tahini and rub into the flour with your fingers to create a breadcrumb texture.
  2. Add 4 tablespoons of water and mix it into the flour first with a spoon and then with your fingers to form a dough – if it’s too dry, adda little more water but take care not to make it soggy. Leave to rest for 10 minutes.
  3. Pre-heat the oven to 180ºC.
  4. Place the pastry onto a sheet of non-stick baking paper and cover with another sheet. Roll the pastry out so that it will fill a 22cm flan tin. Peel off the top sheet of paper, inverse the pastry over the tin and peel off the second layer of paper so the pastry falls into the tin. Trim the edges and patch any breaks or uneven areas as need.
  5. Crumple the baking paper up and place in the middle of the pastry. Place in the oven and blind back for 8-10 minutes until the base feels firm.
Make the filling
  1. Whilst the pastry is baking, heat a couple of tablespoons of water in a large frying pan and sauté the onions with a pinch of salt. Once they start to soften, add the purple sprouting/broccoli and chopped kale. Pop a lid over the top and steam for 3-4 minutes. Turn off the heat and remove the lid so they don’t overcook and lose their colour.
  2. Whilst the veggies are cooking, place the silken tofu, nutritional yeast, garlic, turmeric and salt and pepper into a Nutribullet jug and blend for a few seconds to combine.
  3. Pour the sauce into the veggie pan and stir well to make sure everything is well coated. Check the flavour and add more seasonal as needed.
Construct and bake
  1. Once the pastry case is ready, remove it from the oven. Spoon the cooked veggies and sauce mix into the pastry and spread it out so it's well filled. Make sure all the veg is covered with sauce.
  2. Return the tart to the oven and bake for 15 minutes or until the filling has set. Remove from the oven and eat hot or leave to cool and eat cold – it’s yummy either way.

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