A showstopping tart that’s also a nutritional powerhouse of a main course!
This recipe contains the natural sugar alternative xylitol. As with other sugar alcohols (polyols), too much xylitol may have laxative effects. All xylitol is toxic to dogs, so do make sure four-legged chums cannot get their paws on even a tiny amount.
Preparation Time: 30min
Cooking Time: 35min
- For the base: Process the hazelnuts to a fine crumb texture in a food processor. You could use almonds, or ground almonds.
- Pour the ground nuts into a large bowl. Add the buckwheat flour, oats, sesame seeds, gram flour and salt.
- Melt the coconut oil gently in a pan and add the xylitol. Gradually pour the melted mixture over the flour mixture and work quickly with a spoon to mix until you reach a crumb-like texture and no dry flour remains. Scrape down the sides of the bowl until all ingredients are combined.
- Add the water and continue to stir and combine well.
- Pour the mixture into a flan dish (my dish is 35cm diameter – adjust quantities to suit your dish). Press it flat and up the sides until evenly spread. Smooth out with the back of a spoon.
- Bake the base blind (without the filling) in a pre-heated oven for 10min. Remove from the oven.
- For the filling: While the base is baking, wash out the food processor jug (if used for the hazelnuts). Add the drained tofu, gram flour, mustard, nutritional yeast flakes, kala namak salt (if using), garlic and 1 cup water. Process until smooth.
- Pour the filling into the base and smooth using a spoon or spatula.
- Top generously with the sliced red onion and tomatoes, to provide maximum flavour per slice!
- Bake for 20-25min until baked through and turning golden.
- Remove from the oven and add sprigs of fresh thyme, a drizzle of balsamic vinegar and a scattering of sesame seeds before serving, alone or with green salad leaves.