A colorful tart and rich in nutrients and genuine products like seeds, legumes, and vegetables, but dairy-free and egg gluten.
The base has not it butter eggs, legumes provide the wet part and with the help of flaxseed bind the dough making it work and shape.
The filling is a cashew cream covered with a salad of small peaks of Roman broccoli and cherry tomatoes colorful, old varieties recovered from a farm in south eastern Sicily.
These small tomatoes have a very delicate flavor and are all different, the set is amazing.
Dough for 9 small tarts:
- 75 g of golden flax seeds
- 75 g of sunflower seeds
- 100 g azuki beans cooked
- 30 ml water
- 1 g salt
- a pinch dried garlic
Filling salad of raw vegetables:
- Roman broccoli
- Tomatoes cherry colored mix
- coarsely chopped hazelnuts
- coarsely chopped peanuts
- Coarsely chopped walnuts
Cashew cream:
- 100 g cashew cream
- 1/2 teaspoon dried marjoram
- water q.s.
How to prepare the tarts
You can use the beans already cooked or better yet decide to buy dried beans and cook them. Keep in mind that 100 g of cooked pulses roughly corresponds to 50 g of raw product. In case you decide to prepare the beans, rinse in cool water and put them to soak for eight hours. Drain the soaking water and rinse with cold water. Cook them in water, equal to twice the volume, flavored with herbs and a bit of algha Kombu that helps making cooking softer vegetables and digestible. Gently bring the water to a boil, reduce heat to low and cook for 1 hour from the time when the water reaches a boil in a regular pot or 40 minutes in a pressure cooker, they must be salted after cooking to prevent ‘ hardening of the skin. Whisk azuki we cooked with garlic salt and water.
Chop the flax and sunflower seeds using the pulse mode.
Combine the ground seeds to azuki smoothie, mix first with a spoon, then knead by hand to assemble the ingredients, make the dough rest for about 30 minutes to give way to flax seeds absorb liquid present and make the dough compact.
Spread the base of the tart between two sheets of parchment paper to a thickness of 2 mm, cut the dough with a cookie cutter if you decide to make small tarts or the size of your pan.
Cook in white (ie empty, no need prick the base as classic crumbly shortbread because the dough does not rise and does not warp during firing) the tarts on baking sheets lightly greased with oil or covered with parchment paper.
Bake at 160 ° C for about 30 minutes.
How to prepare the cashew cream
You can prepare the cream in the house, soaking for 8 cashews hours, then drain and blend with the rest of the ingredients to obtain a consistent cream.
Or you can get the cashew cream ready and blend it with the rest of the ingredients and the water needed to get a smooth texture.
How to prepare the vegetable salad
Wash well the tomatoes and cut into small pieces.
Wash the Roman broccoli, chop it in order to preserve the shape of the peaks, for this recipe we will use smaller ones, the rest we will keep for a soup or another.
Boil water in a pot when the water boils, turn off the heat, dip the tops in boiling water, drain in a colander and immediately rinse with cold water. Connect them to the tomatoes dressed with a little bit of salt.
Putting on the fired bases, and made it cool, the cashew cream and vegetable salad. Sprinkle with hazelnuts, walnuts and peanuts coarsely chopped.
clibi 