Want to treat mum to a healthy, homemade, nutritious and delicious brunch this Mothers Day – that won’t break the bank or take forever to make?
This basic tart recipe can be adapted to whatever nuts/seeds/flours you have to hand or whatever seasonal veggies you might have lurking in the fridge. This combination works really well together but also asparagus, peas and broad beans are good additions.
Short on time? No worries, just make the base the night before so you are good to go!
If you have a little more time on your hands and want to get creative you could make a really special lunch by preparing a light soup to start and finish the meal with a few raw chocolate truffles or make a healthy version of chocolate brownie:)
These tarts work well accompanied by a large fresh mixed salad of all kinds of garden leaves and raw veggies, topped with soaked seeds, edible flowers, avocado and sprouts and dressed simply with a great quality olive oil, salt, pepper, lemon juice and apple cider vinegar. A creamy dressing made with tahini, water, lemon juice and a little honey and salt would also go nicely with it.
You could serve with baked sweet potato and some red cabbage sauerkraut to make it even more special and colourful.
Lay the table properly with a clean tablecloth, place mat, napkin, glass and cutlery. It is so rare that we eat like this at home these days and it can feel special when we make the effort. Infuse a jug of water with cucumber slices or a few sprigs of rosemary, add some fresh flowers to the table too and a candle.
The tarts also look so cute if you make them in individual spring bottom cases, if not just use a normal spring bottom tart case or quiche dish, serve on a plate and cut into slices at the table.
100g flour – buckwheat is a great gluten free option or else spelt/kamut
85g rolled oats
65g nuts – walnuts or almonds are great options
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme
4 tbsp olive or coconut oil
3/4 cup cold water – or as much as required
3 organic ‘happy’ eggs – mixed together and seasoned
1 medium courgette – cut in half lengthways then into half moons
1 small leek – finely chopped
1/2 cup broccoli florets
1 hand spinach – finely chopped
1 small hand chopped fresh parsley
1 tablespoon butter, ghee or oil
1/4 cup almond, rice or oat milk
3/4 cup chopped Feta cheese – you can also substitute the feta for ricotta, goats cheese or pecorino
* First of all make your ‘pastry’ base, by grinding the oats and almonds in a food processor into a fine flour and then adding the flour, salt, thyme. Add the oil and drizzle in the water until the dough just sticks together. Check the dough, you need to be able to squeeze it together in your hands – so it is not too wet and not too dry. Taste and adjust seasoning if necessary.
* Form the dough into a ball and wrap in cling film or baking paper and rest in the fridge for at least an hour.
* In the meantime heat the oven to 190 degrees and begin to prepare the veggies for your filling.
* Try and keep the veggies similar sizes and not too chunky or small, try and picture how they are going to look in the tart.
* Once the dough is cooled and firmed up a bit take out from the fridge. Grease your tart case and break up the mix into the case. Begin to press the mix evenly around and up the sides of the case and across the base.
* Blind bake the base at 190 degrees for approx 10-15 minutes, until it has dried out and you can feel it has just cooked through when touching it.
* Heat a large frying pan and add butter, ghee or oil. Saute the leeks for approx 10 minutes on a medium to low flame until they are soft and translucent. * Add splashes of water if the pan dries and they start to stick.
* Add the courgettes and broccoli florets next and saute for 3-5 minutes adding little splashes of water to create steam and covering with a lid if the ingredients start to stick.
* When the veggies are just soft add the chopped spinach, turn off the heat and cover the pan to let the spinach wilt.
* Crack the eggs into a bowl and beat together with salt and pepper. Remember that this is where your seasoning is! Add the fresh parsley and if you are using ricotta add this too and mix together.
* Next you have two choices – either add the veggie mix and your cheese to the tart case and pour over the egg mix or add all into the egg mix and pour in from there. If you don’t have such a steady hand you can place the tart case on the shelf in the oven and pour the mix in from there.
* Bake for approx 30 minutes or until the filling is just set and the top slightly browned.
* Whilst the tart is cooking you can prepare your salad. If you are also having baked sweet potato add this to the oven when you blind bake the tart case and it should be ready by the time all is cooked!
Did you know there are lots of other recipes here on our blog page? We always add in a recipe or two to our articles!
You can also find out more about holistic cookery from Hayley’s ebook available here and on any of our CPD accredited courses