What a tart...!

What to do with seed butter

make a fucking awesome vegetable tart of course.

This tart is packed with flavor and nutrition. Seed butter base (full of vitamin E and fiber), lemon and herb marinated veggies (immune boost from the lemon, onions and herbs), hits of smokey tomato and paprika hummus (get your protein in there) and topped of with spinach and kale (iron galore). So not only is this tart a Mediterranean flavor inspired hit but a great big explosion of health. Have I sold it to you yet?

Ingredients

Wholemeal Base
1.25 cup of whole meal flour
1/2 cup water
2 tbsp of rapeseed oil (or oil of choice)
1/2 tsp of salt
1 tsp of agave or honey
Dried Herbs of choice (I used thyme, basil, oregano and parsley)

- Sieve together all dry ingredients into a mixing bowl

- Add water, agave or honey and oil and lightly combine till the dough comes together in ball.
- Lightly need then place in a covered bowl while you create the topping

Toppings

Veggies
1/2 a courgette
1 large red onion
hand full of spinage
hand full of kale
2 tbsp of lemon juice
1 large garlic clove
Salt and pepper
dried Herbs (thyme, basil, oregano and parsley)
Hummus
1/3 cup chickpeas
5 sundried tomatos
1 tbsp of tahini
2 tbsp of lemon juice
2 tbsp of water (I used the water that the chickpeas were in)
1 tsp of smoked paprika
Sweet Balsamic
1 tbsp honey or agave
2 tbsp balsamic vinegar

- Thinly slice your courgettes and onion. Add to a bowl with a crushed garlic clove, the lemon, salt an pepper and herbs. I used about 1tsp of each herb and a large pinch of salt and pepper. Set aside to marinate.

- Place all the hummus ingredients in a bowl and hand blend to desired consistency.

- Mix together the ingredients for the sweet balsamic, set aside.

Assembly
Seed butter
2 tbsp of pumpkin seeds

-Roll out your base in to a rough  rectangle and place on a baking tray

- Spread with seed butter

- Place on the vegetables

-Add little blobs of the hummus

- Tear up the kale and spinach and place on top

- Sprinkle with seeds and drizzle with half the Sweet balsamic

- Place in the oven and 180 degrees for around 20 mins, or till the base and toppings are cooked through. Remove from oven and drizzle with the rest of the balsamic. Serve and enjoy! Perfect cold in lunches by the way, that's if you have any left...

Voilaaaa