Spring Garden Salad with Watercress & Hazelnut Pesto

spring garden salad with
watercress & hazelnut pesto

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GLUTEN-FREE, DAIRY-FREE

This is a really light and fresh spring tart and its also really versatile so you can of course change the filling over the seasons or according to what you have. The base is gluten and dairy free and freezes well. It makes for a lovely starter or as a main meal served with a fresh, herby salad and a lemony vinaigrette

serves 6

INGREDIENTS

For the crust
100g (gluten free ) oats
60g almond flour or ground almonds
60g brown rice flour
½ tsp salt flakes
1 egg yolk
3 tbsp melted coconut oil
2 tbsp light olive oil

For the filing
1 bunch of asparagus (100g), trimmed
2 handfuls of sugar snap peas, or frozen and defrosted peas
6 eggs
120ml cashew or almond milk
pinch of salt
2 spring onion, finely sliced
handful of watercress, roughly chopped
1 tbsp mint chopped
1 tbsp dill, chopped
2 tbsp basil, chopped


STEP-BY-STEP

Pre-heat the oven to 180C and grease a 23cm fluted, loose bottom tart tin

In a food processor, combine the oats with almond and rice flours and salt and whizz to a fine meal. Tip into a bowl and combine with the egg yolk then the coconut and olive oil, mixing until it comes together.

Press into the tart tin as evenly as possible ensuring the corners are not too thick, it helps to pinch the pastry up the sides carefully with fingers and thumb, take your time here to make it as neat as possible and even. Place on a baking tray, prick the bottom with a fork and bake for 18-20 minutes. Remove from the oven and allow to cool while you prepare the filling.

Lower the oven temp to 160C.

Blanch or steam the asparagus and sugar snap/peas for 1-2 minutes, refresh in cold water, drain and pat dry. Whisk the eggs, nut milk, white pepper and salt together. Keeping the tart tin on the baking tray, scatter the herbs, spring onions and vegetables evenly in the pastry case and pour over the egg mix.

Bake for 40-45 minutes or until set firm in the middle, I cover the top of with a loose sheet of parchment paper to stop the vegetables going to dark.

Allow to cool completely in the tin before serving. Garnish with fresh herbs and serve with a side of crispy green lettuce. This can easily be made a day ahead, and will last several days in the fridge.


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INGREDIENTS

For the crust
100g (gluten free ) oats
60g almond flour or ground almonds
60g brown rice flour
½ tsp salt flakes
1 egg yolk
3 tbsp melted coconut oil
2 tbsp light olive oil

For the filing
1 bunch of asparagus (100g), trimmed
2 handfuls of sugar snap peas, or frozen and defrosted peas
6 eggs
120ml cashew or almond milk
pinch of salt
2 spring onion, finely sliced
handful of watercress, roughly chopped
1 tbsp mint chopped
1 tbsp dill, chopped
2 tbsp basil, chopped


STEP-BY-STEP

Pre-heat the oven to 180C and grease a 23cm fluted, loose bottom tart tin

In a food processor, combine the oats with almond and rice flours and salt and whizz to a fine meal. Tip into a bowl and combine with the egg yolk then the coconut and olive oil, mixing until it comes together.

Press into the tart tin as evenly as possible ensuring the corners are not too thick, it helps to pinch the pastry up the sides carefully with fingers and thumb, take your time here to make it as neat as possible and even. Place on a baking tray, prick the bottom with a fork and bake for 18-20 minutes. Remove from the oven and allow to cool while you prepare the filling.

Lower the oven temp to 160C.

Blanch or steam the asparagus and sugar snap/peas for 1-2 minutes, refresh in cold water, drain and pat dry. Whisk the eggs, nut milk, white pepper and salt together. Keeping the tart tin on the baking tray, scatter the herbs, spring onions and vegetables evenly in the pastry case and pour over the egg mix.

Bake for 40-45 minutes or until set firm in the middle, I cover the top of with a loose sheet of parchment paper to stop the vegetables going to dark.

Allow to cool completely in the tin before serving. Garnish with fresh herbs and serve with a side of crispy green lettuce. This can easily be made a day ahead, and will last several days in the fridge.


Print Friendly, PDF & Email