Spring Vegetable Oat Crust Tart
Serves 4
20 minutesprep time | 25 minutes Processing Time
Enjoy the freshness of spring with Spring Vegetable Oat Crust Tart. Packed with seasonal veggies and a hearty oat crust, it's perfect for a savoury meal. Recipe created by That Green Olive.
Nutritional Information
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75g Harraways Rolled Oats
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75g almonds
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3 tbsp flour
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1/2 tsp dried basil
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1/2 tsp salt
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50g cheddar cheese, grated
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40g cold butter, cubed
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1 cup labneh (made by straining 1 ½ cups Greek yoghurt through a muslin-lined sieve overnight)
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1 heaping cup of roasted vegetables (I used capsicum, asparagus, broccoli, mushrooms, and sweetcorn)
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Fresh thyme leaves, to garnish
Ingredients
Hidden
Spring Vegetable Oat Crust Tart
Serves 4
20 minutes prep time | 25 minutes Processing Time
Enjoy the freshness of spring with Spring Vegetable Oat Crust Tart. Packed with seasonal veggies and a hearty oat crust, it's perfect for a savoury meal. Recipe created by That Green Olive.
Nutritional Information
Share
-
75g Harraways Rolled Oats
-
75g almonds
-
3 tbsp flour
-
1/2 tsp dried basil
-
1/2 tsp salt
-
50g cheddar cheese, grated
-
40g cold butter, cubed
-
1 cup labneh (made by straining 1 ½ cups Greek yoghurt through a muslin-lined sieve overnight)
-
1 heaping cup of roasted vegetables (I used capsicum, asparagus, broccoli, mushrooms, and sweetcorn)
-
Fresh thyme leaves, to garnish
Ingredients
Hidden
Method
- Preheat oven to 160°C fan-forced/180°C convection. Grease 4 x 10cm fluted loose-bottom tart tins.
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Place oats and almonds on a baking tray. Add 2 tsp oil and mix to combine. Bake for 10 minutes until lightly golden and fragrant.
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Transfer to a food processor and pulse until finely ground.
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Add flour, dried basil and salt, and pulse briefly to combine.
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With the food processor running, add butter, one cube at a time, followed by the cheese. Add one tablespoon of water and process until the mixture clumps together.
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Press the mixture into the base and sides of your prepared tins.
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Prick the base of each and bake for 10-15 minutes, until nicely browned. Allow to cool completely before gently removing from tins.
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When completely cooled, fill with labneh and vegetables.
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Sprinkle over the thyme, and season with salt.
- Serve chilled or at room temperature.
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