Salmon and spring greens tart with a walnut and almond pastry crust

Serves: 4

Tin size: 35cm x 13cm x 2.5cm, loose bottomed. If not using loose bottomed, please add baking paper to the tin before adding the base to allow for easy removal of the tart after baking.

FOR THE BASE

Ingredients:

• 100g walnuts
• 100g ground almonds
• 150g buckwheat flour
• 100g unsalted butter (or vegan spread)
• 1 tbsp sweetener
• Pinch of salt
• 1 egg beaten (or 2 tbsp ground flax seeds)

Method:

1.Place walnuts into a food processor and pulse until finely chopped.

2. Add the ground almonds, buckwheat flour, butter (or vegan spread), sweetener and salt. Pulse until the mixture resembles breadcrumbs.

3. Next, add the beaten egg (or ground flax seeds) and a splash of ice-cold water and pulse a couple of times, just until the mixture comes together.

4. The mixture will still be a little crumbly at this point, but turn out the mixture onto a floured surface and knead gently until it comes together a bit more. Then wrap in clingfilm and leave to chill and rest in the fridge for about 30-60 mins.

5. Place the chilled pastry onto a clean board, dusted with flour and use a rolling pin to gently roll out the pastry to fit your baking tin, with enough to leave some to go up the sides of the tin.

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