Alkaline eating advocate Natasha Corrett has done it again with her latest cookbook, penned with Vicki Edgson, offering a delicious selection of healthy recipes designed to fit in to your everyday life. Try her delicious Chesnut Tart recipe for a health-conscious picnic
‘I love this tart base as it’s so versatile – and I’m sure you will too. Once you’ve tried this chestnut version, play around with other fillings. Chestnuts work especially well here as they are so velvety in texture when cooked. My top tip is to pour the filling into the base just before you eat it, as otherwise the base can easily become soggy.’
- Serves 4
Ingredients4 tbsp sunflower oil
1 sprig rosemary, finely chopped
1 tsp salt
1 tbsp water
200g (7oz/2. cups) ground almonds
Meanwhile, put the tomatoes onto a baking tray (cookie sheet) and drizzle over 1 tablespoon of the sunflower oil and bake for 10 minutes (while the crust is baking), until they start to burst and their skins wrinkle. Once the crust is ready (starts to brown), take it out of the oven and put into the fridge to cool. Remove the tomatoes from the oven and set aside.
Heat the remaining sunflower oil in a pan on a low to medium heat and sauté the garlic and onions for 2 minutes, then add the chestnuts and half the measured water. Continue to sauté for a further 1–2 minutes until the water is absorbed. Next, add the celery seeds, a pinch of salt and the rest of the measured water. Add the baby spinach and lemon juice and leave to wilt the leaves. Once the spinach leaves are wilted and the liquid is absorbed, remove the pan from the heat. Take the tart crust out of the fridge and spoon the spinach chestnut mixture into the centre. Take half of the roasted tomatoes off the vine, ‘pop’ them open in your hands and carefully place them onto the tart filling. Leave the other half on the vine and place on top of the tart. Add an extra garnish – a sprig of basil –if you like.