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Creamy Savoury Tart
(0 votes)
Difficulty:
moderate
Preparation:
5 min.
Preparation
ready in 55 mins
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Ingredients
for
8
- Ingredients
- 1 cup gluten-free all purpose flour (plus extra for dusting)
- ⅔ cup Buckwheat flour
- ⅜ cup olive oil
- ½ cup water
- 2 cups peas
- ½ cup light Agave syrup
- 2 Tbsps mint (plus extra to garnish)
- ½ cup light Coconut milk
- 2 cups coconut milk yogurt
- 2 Tbsps Pistachio
Preparation steps
1.
Mix together the flours and salt in a mixing bowl. Add three tablespoons of oil and incorporate with a fork.
2.
Add the water, mixing until absorbed, and then knead lightly until the dough comes together into a ball.
3.
Turn out the dough onto a lightly floured surface and roll it out into a round to fit the tin. Press the dough gently into the base and sides of the tin. Prick the base with a fork and line with greaseproof paper and baking beans. Chill for 15 minutes.
4.
Preheat the oven to 180°C (160° fan) | 350°F | gas mark 4. Blind-bake the pastry for 15 minutes and then remove to a wire rack to cool. Discard the beans and paper and return to the oven for 5 minutes. Remove and set to one side.
5.
Blend the peas with the remaining oil, agave nectar, mint leaves, coconut milk, and coconut yoghurt in food processor until smooth.
6.
Spread the filling into the pastry and garnish with pistachios and mint leaves before serving.
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