2 minute read
PLANT-BASED SAVOURY CHEESECAKE TART
with buckwheat crust, caramelised onions and sage-roasted tomatoes
This savoury recipe takes the humble cheesecake to a new level. Provided by yoghurt maestros at The Collective, this dish was devised by Olivia Moore of ‘That Green Olive’ fame. For more of Moore, visit: www.thatgreenolive.com.
INGREDIENTS | SERVES 10-12
Buckwheat Crust
1 cup buckwheat, toasted
1 cup coconut flakes, toasted
3/4 cup almonds, toasted
2 tbsp ground flaxseed
2 tbsp nutritional yeast
1-2 tbsp finely chopped fresh sage
1 tsp sea salt
1/4 tsp pepper
1/2 cup The Collective Plant Yoghurt – Natural
6 tbsp coconut oil, melted
Method
Preheat oven to 180°C. Lightly grease a springform cake tin. To make the crust, blitz buckwheat, coconut, almonds and flaxseed in a food processor until it forms a crumb. Add remaining ingredients, slowly adding water, until the mixture forms a dough. Press into the base and sides of the tin, smoothing with the back of a spoon. Prick the base with a fork and bake for 15 minutes.
To make the caramelised onions, heat oil in a medium saucepan or frying pan over medium-high heat.
2-3 tbsp water
Caramelised Onions
1/4 cup extra virgin olive oil
4 red onions, finely sliced
4 cloves garlic, finely chopped
2 tbsp coconut sugar/brown sugar
1 tbsp balsamic vinegar
1/2 tsp salt
Yoghurt Cheesecake Filling
3 cups The Collective Plant Yoghurt – Natural
1/3 cup coconut oil
Add onions and garlic and cook for three minutes, until it begins to appear translucent. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Add sugar, balsamic vinegar and salt, cook for an additional 30 minutes until very soft, dark and caramelised.
To make the yoghurt cheesecake filling, beat all ingredients together until smooth, then transfer to a large saucepan and bring to a simmer over medium-high heat. Cook, whisking, for 2-3 minutes. Remove from heat.
To assemble, spread the onions
6 tbsp nutritional yeast
1/2 cup tahini
2 tbsp lemon juice
1 tbsp balsamic vinegar
4 tsp agar
1/2 tsp salt
Sage-Roasted Tomatoes
6-8 tomatoes, preferably on the vine
Generous drizzle olive oil
1 sprig sage leaves, torn
1 tsp salt over the crust, reserving some for these for the topping. Pile over the yoghurt cheesecake filling and smooth with the back of a spoon. Refrigerate for at least four hours (preferably overnight) until set.
Prior to serving, prepare the tomatoes. Preheat oven to 220°C. Begin by arranging the tomatoes on a roasting tray, drizzle over olive oil and sprinkle over sage leaves and salt. Roast for 10 minutes, then reduce heat to 160°C for a further 25-30 minutes. Allow to cool slightly.
Serve cheesecake topped with the roasted tomatoes and extra onions.
