Food&Drink
S a l mo n & sp rin g green s t a r t wit h a wa l n u t a n d a l mo n d p astry ) c ru st (gl u ten-free Fresh Family
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Food and lifestyle blogger Joanne Wood, who lives in Knutsford, shares a recipe to fill you with summer flavours and fill a growing family at the same time
Joanne writes The Balanced Kitchen
J
oanne Wood views food as a way to bring people together and uses all the right ingredients to pack each of her recipes with vital nutrients. Her passion for cooking stems from 86 SHIRE MAGAZINE | May/June 2022
growing up as part of a busy family and has carried through into her own home life as an adult, catering for her own family. She said: “I am the eldest of four sisters and both my parents have seven siblings so I am part of a large family! Family and friends are incredibly important to me, but I also crave calm and alone time that allows me to think and be creative. As mum to three teenage boys, I love to cook with nutrientdense wholefoods and find ways to make traditional favourite recipes as healthy and nutritious as I can. This tart showcases the best of spring ingredients and tastes as good as it looks.” Follow Joanne’s blog at thebalancedkitchen.co.uk
Serves 4 Tin size: 35cm x 13cm x 2.5cm – if not using a loose-bottomed tin, line with baking paper first to allow for easy removal of the tart after baking FOR THE BASE: 100g walnuts 100g ground almonds 150g buckwheat flour 100g unsalted butter (or vegan spread) 1 tbsp xylitol sugar alternative (available as Total Sweet) Pinch of salt 1 egg, beaten (or 2 tbsp ground flax seeds) METHOD: Place the walnuts into a food processor and pulse until finely chopped. Add the ground almonds, buckwheat flour, butter (or vegan spread), xylitol and salt. Pulse until the mixture resembles breadcrumbs. 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. The mixture will still be a little crumbly at this point but turn it out 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 30-60mins. Place the chilled pastry onto a clean board, dusted with flour and use a rolling pin to gently roll out the pastry to a length and width to fit your baking tin, with enough to leave some to go up the sides of the tin. Gently transfer the pastry into the baking tin and use your clean fingers to press into the shape of the tin. Using a fork, prick all over. Place the tin in the fridge for 30mins. This will prevent the pastry from shrinking during cooking. After chilling, place a sheet of baking paper over
