Roast Vegetable Tartlet w/ Herbed Chickpea Crust

 

When we saw this mouth watering Roast Vegetable Tartlet with Herbed Chickpea Crust it was love at first sight heart

So once we stopped drooling and blinked the heart emoji’s out of our eyes, we knew that we had to share it with you!

Leave it to our friend Sal (The Fit Foodie) to magic up such a delightfully delicious, colourful and nutritious recipe that is sure to please everyone. Gluten, dairy and refined sugar free, this tartlet is vegan friendly and can be packed with all of the freshest seasonal veggies. 

Over to you Sal!

 

Roast Vegetable Tartlet with Herbed Chickpea Crust

 

I love this recipe. It was inspired by a delicious deep-dish vegetable pie I had in Adelaide last year at vegan restaurant Pollen 185. The chef there told me how she had played around with the crust recipe for weeks before perfecting it, and then very generously passed that onto me. I’ve tinkered a little with it myself, but the deliciously crumbly texture remains the same. 

Fill it with whatever you want – I’ve gone for nutrient dense pumpkin and beets, but you can literally throw anything in there. Turn it into a quiche by pouring in whisked eggs into the crust.

Chickpea flour is made from either raw or roasted chickpeas, milled finely. It contains a higher proportion of protein than many others. It’s also gluten free, making it a great flour alternative for anyone who suffers from gluten intolerance. It’s also mighty tasty. Grab some at your local health food store and let’s get baking!

 

For the Crust:

  • 2 cups chickpea (besan) flour
  • 1/3 cup extra virgin olive oil
  • 2 tbsp mixed dried herbs
  • 1 tsp sea salt
  • water

Filling:

  • 1 cup roasted beetroot, sliced
  • 1 cup steamed pumpkin
  • 1 tbsp nutritional yeast
  • 1 teaspoon chilli salt (optional) or 1 tsp dried chilli + 1/2 tsp sea salt
  • 1 cup spinach leaves

Garnish:

  • 1 bunch vine-ripened cherry tomatoes
  • balsamic glaze
  • fresh basil leaves

 

METHOD:

  1. Preheat the oven to 180 degrees celsius.
  2. Make the crust by blending the flour and salt together in a food processor.
  3. With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
  4. Add just enough water to form a malleable, slightly sticky dough.
  5. Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
  6. To bake a blind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil.
  7. Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling.
  8. Make the filling by mashing the pumpkin with the nutritional yeast and chilli salt.
  9. Lay roasted beet slices into the bottom of the golden crust, then cover in spinach leaves.
  10. Top with mashed pumpkin and lay over the cherry tomatoes.
  11. Bake for 20-30 minutes until tomatoes have started to blister.
  12. Remove tart and allow to cool. Drizzle over balsamic glaze and top with a few fresh basil leaves.
  13. Slice and serve with a side salad.
 
 
 

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Sally, The Fit Foodie is a self-confessed fitness + health foodie lover.

 

Concocting high-protein foods packed with good fats and wholesome nutrients, Sally shares her recipes to inspire other clean-eating journeys.

 

Blogging about her foodie adventures (and subsequently overcoming orthorexia) has propelled Sally into freelance journalism, developing recipes and writing for a number of national health magazines. Sally is a proud Ambassador for Jamie Oliver’s Food Revolution, a yoga teacher, launched her own healthy snack business (Fit Mixes) and this year wrote her very first cookbook – Love Move Eat (Random House, March 2017). 

 

Sally’s passion can been felt in her delicious, nourishing recipes. 

 

Love taking food snaps but want to take your shots to the next level? Sally is running a special food photography class! Click here to learn more and secure your place!

 

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