Does it happen to you too ? Creating recipes in your mind when you can’t find sleep at night? Well it happens to me ALL the time! If you need to fix insomnia, please take a short cut here. If you want to prepare those beautiful vegan broccoli tartelettes, stay with me!
A few years ago, I wouldn’t have imagined baking tartelettes without eggs was possible, but now that I’ve discovered the power of flax eggs, this is a child’s play. Those tartelettes are the perfect starter to impress your guests but you could totally do a full-size pie just for you. One of the challenges I had when creating this recipe was highlighting the taste of broccoli which I did with tons of herbs and spices. I just love how these tartelettes turned out right and my non-vegan husband was kind of impressed (he had a sausage on the side though). Let’s get started!
Servings: 4 tartelettes
Timing: 30 minutes preparation time, 30 minutes bake time
For the pie crust:
– ½ cup almond flour
– ½ cup all-purpose flour
– 3 tbs canola oil
– 3 tbs water (don’t hesitate to add some more if you don’t get a smooth enough texture)
– 1 pinch of salt
For the Filling:
– 1 big broccoli (or 2 smaller ones), cut into florets
– ¼ cup cashew nuts, soaked in hot water for 15 minutes
– 2 flax eggs (1 flax egg consisting of 1 tsp. flax seeds and 3 tsp. hot water)
– the juice of half a lemon
– 2 tbsp. non-dairy milk
– a few leaves of fresh basil and sage
– 4 cloves of garlic, chopped finely
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Bring water to a boil, add salt and cook the broccoli florets for 15 to 20 minutes.
In a large mixing bowl, mix briskly the almond flour and all-purpose flour with the canola oil and hot water. Add a pinch of salt. You can use your hands to knead the dough for a few minutes to obtain the perfect texture. Set aside.
Prepare your flax eggs. In a tall glass, pour 6 tbs. of hot water, then add 2 tbs. flax seeds. Stirr up for a few seconds with a spoon and let sit for 5 minutes.
Using your food processor equipped with the S-shaped blade, mix together the broccoli florets, drained cashew nuts, flax eggs, lemon juice, non-dairy milk, basil, sage, and garlic. Season with salt and pepper.
Using a rolling pin, roll the pastry so as to obtain a thin layer of a few millimeters. The shape the dough has taken doesn’t matter at this point. Place the dough onto the mould and cut the overflow. Take the rest of the rolled out dough for another mold if it fits. Otherwise, knead and roll it again. Repeat the same process for the 4 tartelettes. The last piece of dough is usually the most difficult to shape!
Divide the broccoli mixture between the 4 tartelettes.
Bake in the oven for 30 minutes.
Decorate with sunflower seeds! Enjoy!