Is it a tart or is it a flan?
Is it a tart or is it a flan?
Whatever it is it never fails to impress.
Almonds make the base rather than flour and butter making it perfect for friends that can’t tolerate gluten. I discovered the base a couple of years ago in a Natasha Corrett cook book and I have never used a traditional pastry base since.
It is simple to make and can be eaten hot or cold.
You can change the filling to suit your taste and what you have in the fridge at the time. I like adding different herbs and a little spice to mine.
Enjoy
L xx
Original Version
Ingredients: (4-6 servings)
1 tbsp of coconut oil, plus extra for greasing
1 small white onion, chopped I often use a red onion but it can turn grey after cooking
1 clove garlic, grated
¼ tsp black onion seeds
4 tbsp water
100g tenderstem broccoli
6 asparagus heads, chopped
30g spinach leaves, chopped
150g hard cheese - cheddar works well or a goat’s or sheep’s cheese
2 eggs
200ml milk - cows or almond
¼ tsp Himalayan pink salt
Tart case:
250g ground almonds
1 egg, beaten
Method
Preheat the oven to 180 degrees C. Grease a 20cm tart tin with coconut oil.
Make case by mixing ground almonds and beaten egg together. Press into prepared tin – making sure it goes up the sides. Bake in the preheated oven for approx. 10-12 minutes, until it starts to colour slightly.
Melt coconut oil in pan and sauté the onion and garlic with the onion seeds for 1 minute. Add half the water, the broccoli and asparagus – it should now begin to steam. After about 1 minute add the rest of the water and cook for another 2 to 3 minutes until the broccoli begins to soften. Now add the spinach and take it off the heat, letting it wilt down in the residual heat.
Grate cheese and mix with eggs, milk and salt.
Put broccoli mix into the tart case and then pour in the cheese mix.
Bake for 25-30 minutes until golden on top.
Remove from the heat and allow to stand in the tin for approximately ten minutes before removing from the tin.
Eat warm or allow to cool and eat later.
Pictured Version
Ingredients: (4-6 servings)
1 tbsp of coconut oil, plus extra for greasing
1 small white onion, chopped I often use a red onion but it can turn grey after cooking
1 clove garlic, grated
¼ tsp black onion seeds
150g of sundried tomatoes, sliced
200g feta cheese, cubed
Method
Preheat the oven to 180 degrees C. Grease a 20cm tart tin with coconut oil.
Make case by mixing ground almonds and beaten egg together. Press into prepared tin – making sure it goes up the sides. Bake in the preheated oven for approx. 10-12 minutes, until it starts to colour slightly.
Melt coconut oil in pan and sauté the onion and garlic with the onion seeds for 1 minute.
Mix with eggs, milk and no need for added salt as cheese is salty enough. Then add the sundried tomatoes and half the feta cheese.
Add the onion mix to the tart case.
Add the milk mix to the tart case.
Bake for 25-30 minutes, 15 minutes into cooking add the remaining feta cheese. Cook until golden on top.
Remove from the heat and allow to stand in the tin for approximately ten minutes before removing from the tin.
Eat warm or allow to cool and eat later.
I have made numerous fillings now and all work well BUT it is the crust that is so simple to make and tastes delicious.
A little hack to make washing up easier - use a 20cm cake tin and line with a cake case that has been covered in coconut oil.