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Springtime Almond Tart

INGREDIENTS 1½ CUPS (240G) ALMONDS 2 TABLESPOONS STORE-BOUGHT DUKKAH/ 1TABLESPOON SPICE MIX 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 1 EGG 2 BUNCHES (300G) BROCCOLINI &/OR ASPARAGUS, TRIMMED 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, EXTRA 1 TEASPOON DRIED CHILLI FLAKES 1 TEASPOON FINELY GRATED LEMON RIND 2 CLOVES GARLIC, CRUSHED SEA SALT AND CRACKED BLACK PEPPER 300G LABNE (YOGHURT CHEESE) OR STORE BROUGHT CASHEW CHEESE FOR DAIRY FREE OPTIONAL HANDFUL CHOPPED ROASTED NUTS/ SEEDS MICRO SPROUTS (EX BROCCOLI) TO SERVE METHOD Preheat oven to 160°C (325°F). To make the almond base, place the almonds, dukkah, oil and egg in a food processor and process, scraping down the sides occasionally, for 3–4 minutes

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