Green Vegetable Tart With Buckwheat Sunflower Crust

AMY CHAPLIN
27Ingredients
75Minutes

Ingredients

US|METRIC
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup rolled oats (gluten free if necessary)
  • 1/4 cup brown rice flour
  • 1/2 cup oat flour (gluten free if necessary)
  • 1/2 cup buckwheat flour
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon baking powder (aluminum free)
  • 3/4 teaspoon sea salt
  • 4 tablespoons extra-virgin olive oil (plus more to oil pan)
  • 5 tablespoons almond (plain, or soymilk)
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 yellow onion (chopped)
  • 3/4 teaspoon sea salt
  • 4 teaspoons white balsamic vinegar
  • 3/4 cup almond (plain, or soymilk)
  • 14 ounces white beans (butter beans, cannellini or navy beans, drained and rinsed well)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon flax seeds (ground golden)
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon tamari
  • 1 pinch black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 leek (cut into ½-inch slices)
  • 3 cups florets (broccolini)
  • 3 cups baby spinach
  • 1/2 cup frozen peas
  • black pepper
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