Tarte aux brocolis (broccoli tarte)
This is a another delicious tarte that makes it incredibly easy to eat your share of vegetables! The migaine is made of homemade cashew cream and silken tofu for added texture and protein.
Ingredients
- 1 sheet puff pastry (275g)
- 400g broccoli, chopped in medium-size florets
- 150g chopped onion
- 6g crushed garlic
- 11g canola oil
- 60g cashews, soaked for > 8h
- 150g silken tofu
- 1/4 tsp nutmeg
- 1/4 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Boil the broccoli florets in a large pot, drain, and reserve.
- Heat up oil in a pan over medium heat, and fry the onion for a few minutes until it becomes translucent.
- Add the garlic, lower heat, cover with a lid, and let it cook for a bit.
- Add cooked broccoli, spices, salt, pepper, mix well, and let flavours infuse.
- Heat up the oven at ~180°C (fan on).
- Place the soaked cashews in a jar with ~80 mL of water, silken tofu, and blend to a smooth consistency. Add to the pan with the broccoli, and mix well. Adjust the seasoning to your liking.
- Spread the puff pastry on a quiche dish, and fill it with the filling.
- Bake for ~30-40 min (depending on your oven), take it out of the oven, and let it rest for ~5-10 min before serving.
Nutritional information
Kcal Protein Carbs Fat 1824 60g (13%) 173g (38%) 99g (49%)