In a bowl mix together the water, olive oil, egg and salt.
Add the chickpea flour and mix it in to the wet mixture; it will be a little crumbly.
Turn the chickpea mixture out onto a floured surface and knead into a dough.
In a food processor blitz the tomato frito, garlic, basil, vinegar and pepper together to form a smooth sauce.
Grease a tart pan with olive oil
Preheat your oven to 200C
Roll out the chickpea dough and place into the tart pan.
Brush the pastry crust with egg wash.
Cover the base with the tomato sauce and sprinkle with the ¼ cup of parmesan.
Fill the tart with the tomato, zucchini and onion slices, alternating in a circle saving the cherry tomatoes for the centre.
Sprinkle with the remaining parmesan and the oregano.
Place the tart into your hot oven for 30 minutes.
Allow to cool slightly, remove from the pan and slice.
You will need:
2 cups of chickpea flour plus more for dusting
¼ cup of cold water
¼ cup of olive oil
A pinch of salt
1 beaten egg
1 beaten egg for egg wash
½ cup of tomato frito/passata
¼ cup plus 1 tablespoon of grated parmesan
2 cloves of minced garlic
4 leaves of fresh basil
1 tablespoon of apple cider vinegar
1 tablespoon of dried oregano
1 teaspoon of black pepper
2 large tomatoes thinly sliced
1 red onion thinly sliced
1 zucchini thinly sliced
5 cherry tomatoes halved
Olive oil for greasing
Makes one 9 inch tart.
My chickpea obsession continues, this time with a delightful tart. Who says vegetarian food is boring...not me. I absolutely love how colourful and tasty a veggie packed dish can be. And this particular revamped ratatouille tart is also full of protein due to my use of a chickpea flour pastry.