Our friends at Good Pantry have a number of amazing products but when we got the opportunity to feature their Chia Flour our minds went a lil’ crazy with all the goodness we could create in the kitchen. Our first inclination was to make something sweet – like a brownie. We’re pretty certain the use of Chia Flour would create an amazing fudgy consistency however, we opted to try something a little different and came up with this savoury, protein-packed tart. The chia crust bakes well and holds it’s shape nicely but it isn’t a crispy tart crust. If you’d prefer a crispier version, add an egg and omit the tahini. These are best served warm.
- 1/2 cup chia llour from Good Pantry
- 1/2 cup rice flour
- 2 tbsp coconut flour or plant based butter
- 1 tbsp tahini
- Pinch of salt
- 400g tofu
- 2/3 cup almond milk (or other plant based milk)
- 1 cup loosely packed spinach
- 1/2 cup basil
- 1/4 cup nutritional yeast
- 2 cloves garlic
- salt & pepper
- cherry tomatoes
1. Preheat the oven to 180C. Grease one large tart tin or four smaller ones.
2. For the chia crust, add all ingredients into one bowl and mix until well combined. This should come together easily into a ball of dough/pastry. Set aside to rest.
3. To make the filling place the tofu and milk into a high powered blender and blitz. Stop and scrape down the sides, blitz again until smooth.
4. Add the rest of the filling ingredients except the cherry tomatoes and process until well combined with no lumps. Season to taste.
5. Roll the chia pastry/dough out. You don’t want this too thick. Line your tart tin with the pastry and trim excess off.
6. Pour the filling into the tart and arrange the cherry tomatoes on top.
7. Bake for 30 minutes for one large tart or 22 minutes for the smaller tarts. Once cooked the filling should be soft but set with a slight wobble. Leave to cool for 5 minutes then remove from the tart tins and enjoy.