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Very easy
Rustic tomato tart and toasted white almond butter by BeautyFood Cooking
Preparation time: 30 min
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Very easy
Ingredients
• Tartlet pastry:• 150 g wheat flour
• 50 g almond
• 10 g linseed
• 1 tbsp toasted white almond butter
• 1 tbsp baking powder
• 40 ml water
• 60 ml almond plant-based drink
• 2 tbsp neutral vegetable oil
• Pesto & topping:
• 1 courgette
• 10 g sunflower seeds
• 10 fresh basil leaves
• Olive oil
• Salt
• Pepper
• 1 clove of garlic
• Mustard
• Fresh plant-based cheese
• Cherry tomatoes in several colours
Preparation
• Grind the almonds with the linseed.
• In a bowl, mix all the dry ingredients.
• Add the almond butter, the water and the plant-based drink.
• Mix with a spatula then knead by hand with 1 tbsp oil.
• Place on an oiled surface and knead to get an even ball.
• Place the dough in the bowl covered with a cloth then chill while preparing the pesto.
• Heat the oven on the grill setting at 220°C
• Pesto:
• Wash and cut the courgette into rounds.
• Place on a rack covered with baking paper.
• Add the garlic clove and the sunflower seeds.
• Drizzle with olive oil, salt, pepper and put in the oven for 4 minutes.
• Remove the garlic skin and blend everything.
• Assembly:
• Divide the dough into 4 equal parts.
• Roll out the pieces of dough into circles and fold the edges over about 1 inch wide.
• Place a knob of fresh plant-based cheese with mustard in the bottom.
• Cover with courgette pesto then a few cherry tomatoes.
• Put in the oven for about 20 minutes (first with fan heat and at the end with bottom heat)
• Sprinkle with a few fresh basil leaves & Nora flakes when serving
• Recipe by @beautyfood cooking for Perl'Amande
• In a bowl, mix all the dry ingredients.
• Add the almond butter, the water and the plant-based drink.
• Mix with a spatula then knead by hand with 1 tbsp oil.
• Place on an oiled surface and knead to get an even ball.
• Place the dough in the bowl covered with a cloth then chill while preparing the pesto.
• Heat the oven on the grill setting at 220°C
• Pesto:
• Wash and cut the courgette into rounds.
• Place on a rack covered with baking paper.
• Add the garlic clove and the sunflower seeds.
• Drizzle with olive oil, salt, pepper and put in the oven for 4 minutes.
• Remove the garlic skin and blend everything.
• Assembly:
• Divide the dough into 4 equal parts.
• Roll out the pieces of dough into circles and fold the edges over about 1 inch wide.
• Place a knob of fresh plant-based cheese with mustard in the bottom.
• Cover with courgette pesto then a few cherry tomatoes.
• Put in the oven for about 20 minutes (first with fan heat and at the end with bottom heat)
• Sprinkle with a few fresh basil leaves & Nora flakes when serving
• Recipe by @beautyfood cooking for Perl'Amande
Other recipes using this product…
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
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