Eggs free,very ‘heath conscious’.. Goes well with many vegetarian tarts, some like it with the roasted cauliflower one, but i would be trying it in other confrontations – maybe even with the famous onion tart? Walnuts here are the recognizable flavour, although oats can be spotted – not everyone’s favourite. So, make your choices.
For 4-6 people (22-23 cm dia tart pan with removable bottom) you will need:
- 50g walnuts
- 40g rolled oats
- ½ tsp baking powder
- ½ tsp salt
- A large dose of black pepper
- 120g flour(i use regular, but , to be a kosher vegan, you might choose spelt)
- 3 tbsp extra virgin olive oil, plus extra to oil the pan
- 2 tbsp milk (unless you want to use the non-sweet almond or soya milk, to maintain healthy principles)
To make the shell:
- Toast the walnuts (on the frying pan, not too hot, stirring often, takes good 10 minutes to get them nicely fragrant golden brown) or in the oven (200C/400F?) till ready.
- Set oven temperature to 180C/350F.
- Lightly oil a 23cm tart pan with a removable bottom and set aside.
- Place the walnuts, oats, baking powder, salt and pepper in a food processor and blend until coarsely ground.
- Transfer to a bowl, add the flour and mix well.
- Drizzle in olive oil and mix until evenly distributed.
- Add the milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more milk if it’s too dry.
- Press evenly into the prepared tin, trimming excess pastry from the edges. Prick with a fork,
- Bake for 15 minutes.
- Remove from the oven and set aside to use in the favourite recipe.