Crust Ingredients:
100g oats (gluten-free)
120g almond flour
½ teaspoon salt
1 egg yolk
3 tablespoons melted coconut oil
2 tablespoons olive oil
Crust Instructions:
- Blitz the oats, almond flour and salt in a food processor until fine.
- Transfer to a mixing bowl.
- Make a well in the centre, add egg yolk and oils, then rub the wet ingredients into the flour until it’s a fine crumb texture.
- Wrap dough in cling wrap and chill in the fridge for half an hour.
- Preheat oven to 180°
- Press into a 23cm greased tart tin as uniformly as possible. Prick the bottom with a fork and bake for 18-20 minutes until golden.
- Remove from the oven and allow to cool while you prepare the filling.
Filling Ingredients:
100g asparagus, snap off ends
1 cup green peas
6 free-range eggs
120ml almond milk
2 spring onions, finely sliced
1 tablespoon mint chopped
1 tablespoon dill, chopped
2 tablespoon basil, chopped
½ teaspoon salt
Freshly ground black pepper
Filling Instructions:
- Turn the oven down to 160°
- Blanch or steam the asparagus and peas for 1-2 minutes, rinse under cold water, drain and pat dry.
- Whisk the eggs, almond milk, a few grinds of black pepper and salt.
- 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 firm in the middle. If the vegetables are getting too dark, cover with some baking paper.
- Remove and allow to completely cool before gently removing from tart tin. Serve with a fresh garden salad.