Walnut and oat shell

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.IMG_0026

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:

  1. 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.
  2. Set oven temperature to 180C/350F.
  3. Lightly oil a 23cm tart pan with a removable bottom and set aside.
  4. Place the walnuts, oats, baking powder, salt and pepper in a food processor and blend until coarsely ground.
  5. Transfer to a bowl, add the flour and mix well.
  6. Drizzle in olive oil and mix until evenly distributed.
  7. 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.
  8. Press evenly into the prepared tin, trimming excess pastry from the edges. Prick with a fork,
  9. Bake for 15 minutes.
  10. Remove from the oven and set aside to use in the favourite recipe.

The picture below illustrates the cauliflower implementation; i will work on getting an image of the shell itself, next time i make it and i remember to take a picture:IMG_3684

This entry was posted in Generic Crust Dough, pie and tart shells / Spody do tart i tortów, ciasta podstawowe. Bookmark the permalink.

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