Mushroom and Asparagus Tart

Base

• 1 cup wholemeal spelt flour
• 1/2 cup rolled oats blended to a coarse powder in your blender/food processor
• 2 tbsps coconut oil
• 1/4 tsp water
• pinch of sea salt

Filling

• 3/4 cup Pureharvest Coco Quench Original Coconut
• 2 eggs beaten
• 1 tbsp garlic chives finely chopped
• 150 g button mushrooms sauteed
• 2-3 asparagus spears sliced lengthways and cut in half

1. Preheat oven to 190°C.

2. Base - mix flour, blended oats and salt together in a large bowl. Using your fingertips, rub the coconut oil evenly into the mixture until it resembles fine breadcrumbs.

3. Add water tablespoon by tablespoon until the mixture comes together in a ball. Work the dough carefully until smooth. Press into 1 x 22cm tart case or 4 smaller cases to about 1 cm thick and set aside while you make the filling.

4. Filling - whisk Coco Quench, eggs, chives, salt and pepper until combined. Place sautéed mushrooms in the pastry-lined tart based and pour the Coco Quench mixture over the top.

5. Arrange the sliced asparagus spears over the top and bake in the oven for 25 mins.