Grilled Summer Vegetable Tarts with Cashew Aioli


Grilled Summer Vegetable Tarts with Cashew Aioli

Grilled Summer Vegetable Tarts with Cashew Aioli. A delightful plate to take to any occasion this festive season.

Makes 8 tarts

1½ cups white spelt flour
¾ cup buckwheat flour
¾ cup ground hazelnuts
1 tsp chopped fresh thyme
2 tbsp chia seeds
1 tsp sea salt
100g virgin coconut oil, plus extra
½ cup cold almond milk (approximately)
2 red peppers, sliced
4 zucchini, cut into 5mm slices
2 red onions, sliced
1 punnet cherry tomatoes
2 tbsp extra virgin olive oil
1 tsp chopped fresh thyme
baby rocket leaves, to serve

Cashew Aioli
1 cup cashews, soaked for minimum 3 hours or overnight
¼ cup olive oil
2 tsp apple cider vinegar
1 tsp lemon juice
2 tsp Dijon mustard
2 garlic cloves, peeled
¼ tsp sea salt

Preheat oven grill on high. Grease 8 x 12cm loose-bottom round tart tins with coconut oil.

To make pastry, combine flours, hazelnuts, thyme, chia seeds and salt in a bowl.

Add coconut oil; use your fingers to rub it into the flour mixture until mixture resembles breadcrumbs.

Slowly pour in almond milk, mixing until the dough comes together. Tip onto a lightly floured bench and shape into a large disk.

Wrap in plastic wrap and refrigerate for 20 minutes.

Combine prepared vegetables, olive oil and thyme in a bowl; toss. Season well.

Spread vegetables in a single layer on a baking tray and place directly under the hot grill. Cook for about 10 minutes until golden, turning vegetables once. Set aside
to cool.

Turn oven down to 180°C. Remove pastry dough from the fridge and divide into 8 even-sized balls.

Roll out each ball between baking paper until 3mm thick. Carefully line the tart tins, trimming excess pastry. Pierce tart cases with a fork; blind bake on a tray for 15 minutes until golden. Cool on a rack.

To make cashew aioli, drain and rinse cashews in a sieve. Place in a food processor or blender with the remaining ingredients and ½ cup water.

Blend until smooth, adding extra water if required to thin, about 2-3 minutes. Stop and scrape down the sides several times. Adjust seasoning or add extra lemon juice to taste.

Dollop a little cashew aioli into the base of each tart case and then arrange the grilled vegetables evenly between the cases.

Garnish each tart with rocket leaves and serve with extra cashew aioli.



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