This was an awesome discovery of a recipe! I actually read Kersten's blog regularly (it's where I got the recipe for these oreo peanut butter cookie dough truffles), but I had never before seen her vegetable tart with a chickpea crust. I found it when I was doing a Google search, trying to come up with dinner out of the random ingredients I had in my fridge and cupboards.
I loved the way this turned out. It makes a great light dinner or lunch, served alongside a salad. You could also serve this as an appetizer at a party. The chickpea crust is more crumbly than your standard pastry crust, so my slices weren't neatly cut. Don't get me wrong, I certainly didn't mind! This is best served the day you make it, although I also thought it was good reheated for lunch the next day.
After success with this recipe, the caprese tart, and the lemon tart (which I just made again as a surprise for Ryan on our anniversary!), I'm convinced that anything made in a tart pan is extra good! I can't wait to try some other tarts. Leave a comment with your favorite tart or mini-tart recipe (Ryan just bought me mini-tart pans, yay!).
Pssst...have you entered my giveaway? Today's the last day for a chance to win a $45 gift certificate!
One Year Ago: Chocolate Chip Coconut Pumpkin Bars
adapted from Cake, Batter, and Bowl
-1/2 medium sized eggplant, cut into small cubes
-2 peppers, cut into chunks
-3 cups fresh spinach
-2 1/2 tbsp olive oil
-1/2 tsp salt
-1 can chickpeas, drained
-1/2 cup whole wheat flour
-1 tsp dried oregano
-1/2 tsp dried thyme
-1 red onion, chopped
-2 cloves garlic, minced
-1/2 cup crumbled feta cheese
-1/2 cup shredded Italian cheese
1. Preheat oven to 400F. Place eggplant and peppers on a greased cookie sheet. Spray with cooking spray and season with salt, pepper, or your favorite spices (I used a Green Tea Peppercorn blend that I love!). Roast for 20-25 minutes, until vegetables are tender. Remove from oven and reduce heat to 350F.
2. Add chickpeas, flour, oregano, thyme, salt, and 2 tbsp olive oil to the bowl of a food processor. Pulse until a soft dough forms. Press dough into a greased tart pan. Bake at 350F for 20-25 minutes, until golden brown.
3. While crust is baking, heat 1/2 tbsp olive oil over medium high in a medium-sized skillet. Add red onions and cook until tender (approximately 5 minutes). Add garlic and spinach, saute until spinach wilts, and remove pan from heat. Lay spinach and onion mixture over the crust, spreading evenly. Top with roasted vegetables. Sprinkle the two cheeses over the vegetables.
4. Bake tart at 350F for 20-25 minutes, until crust is set and cheeses are melted. Cool for 10 minutes before slicing into pieces.