Vegan peach tart

with a gluten-free base

Serves 8-10 people Prep time 45 mins Chilling time 4 hrs

Ingredients

150g cups gluten-free rolled oats, plus extra to serve 3 ripe yellow peaches, halved, pitted, and thinly sliced 2 ripe white peaches, halved, pitted, and diced 16 large medjool dates, pitted 300g tinned pumpkin purée 1 tsp vanilla extract 3 tbsp ground flaxseed 4 tbsp unsweetened almond milk, plus extra as needed 1/2 lemon, juiced 2 tbsp raw maple syrup 800ml coconut milk, chilled overnight 1 handful of strawberries, sliced 1 handful of raspberries 1 handful of basil leaves

Perfect for sharing with friends and then freezing the leftovers!

Method

Preheat the oven to 200°C. In a food processor, pulse together the oats, dates, pumpkin purée, vanilla extract, ground flaxseed, and almond milk until a rough dough forms around the blades — add a little more almond milk if needed to bring it together. Turn out the dough into a 20cm fluted pie dish, evenly pressing it into the base and sides with your hands and fingertips. Bake until set and dry to the touch, 15-20 minutes. Remove to a wire rack to cool. Combine two-thirds of the sliced yellow peaches with the diced white peaches, lemon juice, and maple syrup in a clean food processor. Blend on high until smooth, adding a splash of water to bring it together if needed. Pass the purée through a sieve into a large mixing bowl. Carefully open up the tins of coconut milk, scraping the thick creamy solids into the bowl of peach purée — reserve the coconut water for another use, such as smoothies. Whisk together the coconut cream and peach purée until evenly combined. Spoon into the baked tart, spreading it out evenly. Cover and chill for 4 hours. When ready to serve, turn out the tart. Garnish with the remaining yellow peach slices and some strawberries, raspberries, basil leaves, and oats before slicing.