This lovely, impressive tart has the wow factor and will most certainly guarantee an abundance of guinea pigs lining up to give it a thumbs-up. The filling fusion of sweetness, tartness and savoury flavours gives it a memorable taste that lingers long after your last bite.
Serves: 8
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Servings
Prep time
Cook time
Recipe
Ingredients
- Cashew Cream
- ¾ cup raw unsalted cashews
- 2 garlic cloves
- Celtic sea salt
- 1 tbsp freshly squeezed lemon juice
-
- Filling
- ¼ cup cold-pressed extra-virgin olive oil
- 4 large brown onions, thinly sliced
- Celtic sea salt & Freshly ground black pepper
- 1 tbsp rice-malt syrup
- 1½ cups English spinach & kale leaves, sliced
- 1 tbsp apple-cider vinegar
-
- Tart Crust
- 1½ cups almond meal
- ½ tsp Celtic sea salt
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp dried rosemary
- ¼ cup cold-pressed extra-virgin olive oil
Method
- Preheat oven to 180°C and lightly grease 22cm pie dish.
- To make cashew cream, place cashews, garlic, salt and lemon juice in food processor with ¼ cup filtered water and process until thick and creamy. Add more water if required.
- To make filling, heat olive oil in large frying pan over low heat and cook onion, salt, pepper and rice-malt syrup for about 30 mins or until onion is caramelised.
- Add spinach and kale and cook for a further 10 mins, or until tender. Drain excess liquid and add apple-cider vinegar.
- To make pastry, combine almond meal, salt, bicarb soda and rosemary in large bowl and stir to combine.
- In separate bowl, whisk olive oil with 1 tbsp cold filtered water. Stir olive oil and water into dry ingredients and mix well to combine.
- Spoon mixture into prepared pie dish and spread evenly over base and up sides, removing excess pastry. Pop in oven and bake for 10 mins.
- Remove from oven and allow to cool slightly before adding cashew cream then onion mixture. Return to oven and bake for a further 15 mins or until crust is golden.
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