This Asparagus and Zucchini Tart has a Base with a difference.
I was emptying a Bag of Ground LSA (Linseed, Sunflower, Almond) into a Jar while thinking, I wonder if this would be suitable for a Tart Base instead of Pastry.
I’ve come across similar ideas while reading Books where Bread has been used or Flours mixed with Butter, Water, and Grated Cheese to form a Shell Base for a Tart.
Perhaps if trying to live a Healthier Life Style, this Base would be an excellent alternative to Pastry.
These little Tarts are amazing, Savoury, Crunchy, yet Delicate and Light.
The colours are Fresh, making them look exquisite alongside a simple Salad on a Plate.
Asparagus and Zucchini Tart
- 20g Butter
- 1 1/4 cups Ground LSA
- 1 Egg
Preheat the Oven to 200ºC.
Grease 3 Loose Bottom Fluted Edged Tart Tins.
In a Bowl, melt the Butter, add the Ground LSA and Egg, mix well to combine.
Press evenly into the base and sides of your greased Tins.
Bake for about 10 minutes, take out of Oven and place on a Rack to cool.
Turn the Oven down to 160º C
- 150g Lite Sour Cream
- 5 stalks Asparagus, sliced thinly
- 1 cup grated Zucchini
- 1 Spring Onion, chopped
- 1 Egg
- Lemon Thyme Flowers and Leaves
- Olive Oil
- Himalayan Pink Salt and Cracked Pepper
Wash and slice the Asparagus and place into a large Bowl.
Wash then grate the Zucchini into the same Bowl.
Chop the Spring Onion, place into the Bowl also.
Add the Lite Sour Cream, Egg, Salt and Pepper. Mix well to combine all ingredients.
Pour mixture onto the cooled Base, dividing mixture evenly.
Dot the top of the Tart with Thyme Flowers, Thyme Leaves, Feta and then give a little drizzle of Olive Oil.
Cook in the Oven for about 40-45 minutes or until the Filling is set.
Leave Tarts in Tins for a few minutes to cool slightly, then carefully remove to your Serving Plates.
I only made 3 Tarts, if you would like to make more, say 6, just double the mixture.