This is a VERY autumnal recipe. I mean… just look at the colours! I didn’t pre-write a recipe guide to this one as I usually do… I just went along with it and I am so damn impressed with how it turned out. The chickpea crust is also delicious and adds a little extra protein if that’s something you’re conscious about!! I sprinkled over a little bit of violife greek-style cheese and served with roasted tomatoes, kale chips and rocket salad… AMAZING!
Ingredients:
For the pastry:
- 150g chickpea flour
- Pinch of salt
- 1 tsp oregano
- 40g coconut oil or veg butter, melted
- 2 tsp maple syrup
- 2-4 tbsp water
For the tart filling:
- 1 medium sweet potato, roasted (approx 150g cooked weight)
- 2 gloves of garlic
- 1/3 cup cashew milk (or any milk)
- 50g pre-soaked cashews (optional but yummy)
- 1 carrot – I used 1/2 a yellow one, 1/2 an orange one, sliced
- 1 courgette, sliced
- Other optional veg: tomatoes, peppers, red onions, aubergine
- 1 tbsp olive oil
- 1 tsp dried oregano
Method:
- Preheat oven to 180c
- Combine all dry pastry ingredients in a large bowl and mix well, then add the maple syrup and coconut oil and mix further
- Add water tbsp by tbsp until a dough forms
- Roll out the dough about 1/2 a cm thick and gently place into a pie tin, cutting off the excess at the edges
- Prick with a fork and bake for 8 minutes
- Once removed from oven, allow to cool for at least 20 minutes
- Next up to prepare the filling, in a blender combine the sweet potato, garlic, cashew milk and cashew nuts until a smooth paste is formed
- Scoop half of the mixture into the pastry and spread across evenly
- Now add a layer of the carrots and courgettes
- Scoop the ramining sweet potato mixture into the pie and again, spread over evenly
- Arrange the remaining veg over the top, drizzle with olive oil and a sprinkle of oregano and put in the oven
- Bake for 25-30 minutes until vegetables are cooked through.
- Slice up and enjoy!
