Winter Vegetable Gluten Free Tart

I saw this recipe in Booths supermarket "The Great Northern Christmas 2015" book, which was available free in store and decided to veganise it.   I had no butternut squash or red onions as required in the recipe, so used white onions and sweet potatoes, which worked well.

1 large cauliflower broken into florets
100 g ground almonds
40 g chickpea flour
2 sweet potatoes cut into wedges
2 onions chopped
2 red chillies chopped
Small bunch of sage chopped
2 tbsp olive oil
3 tbsp passata (I used homemade tomato sauce)
Salt and pepper
Small bunch of mint chopped

Serves 4

Preheat the oven to 200º.   Mix the sweet potatoes, onions, chillies, sage and olive oil, spread out on a baking tray and roast until the sweet potatoes are tender and the onions browned.

Place the cauliflower florets into a food processor and blitz until coarsely chopped, put into a bowl and microwave on high heat for 4 mins, tip into a clean towel and squeeze out any excess liquid.

Sieve the chickpea flour into a bowl and whisk together with 120 ml of water, until it resembles beaten eggs.

Add the almonds and chickpea flour mixture to the cauliflower, season well and combine thoroughly.

Line a large baking tray with greaseproof paper and tip the cauliflower mixture into the centre and press into a 30 cm round to make the tart base, making it thicker at the edges to make a crust.   Bake for 20-25 mins until golden brown.

Spread the passata over the cauliflower base, top with the sweet potato mixture, I also added a few halved cherry tomatoes.   Cook for a further 15-20 mins until the base is crusty, then serve with the mint scattered over the top.