Yellow & Green + Broccoli tartlets

 

Somehow I have managed to convince myself that spring is just around the corner - the days are just a bit longer, warmer and brighter, the Australian native plants are starting to bloom and things are looking greener. Yes, technically we still have a full month of 'winter' ahead, but I cannot help but feel inspired by bright colours, the sun and the warm weather.

Even my inspiration board is looking brighter - out with the rustic brown, in with the bright yellow!

And whilst in the mood of yellow and green I made these broccoli tartlets. I have been eating more broccoli this season than probably ever before and I am showing no signs of getting sick of it! These tartlets combine a crunchy crust with a soft and smooth broccoli filling - something I've been having with just about anything lately. These are quick and easy to make and a perfect treat to enjoy whilst day-dreaming of spring.

Broccoli tartlets

Crust

(Recipe adapted from Fresh Japanese)

50g rolled oats

20g puffed brown rice

1 tablespoon honey

2 tablespoons olive oil

1/2 teaspoon salt

80g whole spelt flour

3 tablespoons water

Filling

400g broccoli, cooked until tender

1 lime, juiced

2 tablespoons olive oil

freshly ground black pepper

1/2 teaspoon salt

1. Preheat oven to 180C and lightly oil 2 individual tart tins (or one bigger about 20cm across). 

2. Put the rolled oats and puffed rice in a plastic bag and use a rolling pin to crush them.

3. Place the oats, puffed rice and spelt flour in a bowl. In a separate bowl, whisk together the honey, olive oil and water. Combine this mixture with the dry ingredients and use your hands to bring the dough together. Set aside for 10 minutes.

4. Press the dough into the prepared tart tins and bake for about 15 minutes or until golden brown. Leave to cool on a wire rack.

5. For the filling, put all the ingredients in a food processor and purée into a smooth paste. Top the crust with the filling and vegetables of your choice. Serve immediately.