This week's "Green Mondays" column for Dish Magazine is a celebration of this lovely season. Bring on good weather, picnics, bbqs and lots of shared meals! My gorgeous tart absolutely deserves a place on your table. The crust is a wholesome and nutritious blend of walnuts, buckwheat and spelt flour. This may sound a little intimidating but it is very easy to make, with everything being thrown in the food processor.
The crust itself is dairy free and you could easily make the whole tart dairy free by using sautéed leeks instead of cheese to flavour the egg and asparagus mixture. Beware of sharing this with others - you’ll be flooded with requests for more! I love the tart when it’s hot but I actually think cold is even better.
The recipe link is HERE.