Hi everyone! Today I’m proposing a nice savory recipe: A PUFF PASTRY TART FILLED WITH A CHICKPEA CREAM AND ENRICHED WITH A FLOWER OF THINLY SLICED POTATOES. It really only takes ten minutes to prepare, it’s very easy but also very tasty! It’s great served as an appetizer, a dinner saver, a main course, or a one-dish meal and, since it contains no meat or dairy products, it’s also perfect for those following a vegetarian or vegan diet. Try it, I’m sure you’ll like it!!!
First, peel the potatoes and, using a mandoline or a knife, cut them into very thin slices. Put the sliced potatoes in a bowl with cold water.
Drain the canned chickpeas and pour them into a plastic jug.
Add about 20/30 ml of water, a drizzle of oil, a little salt, pepper, and the teaspoon of tomato paste. Blend everything until you get a nice cream.
Now drain the potatoes and dry them well using paper towels.
Unroll the puff pastry and place it in a tart pan about 22/24 cm in diameter.
On the base, spread the chickpea cream and then arrange the potatoes in a spiral. Finish with a drizzle of oil, salt, pepper, and chopped rosemary.
Fold the edges of the pastry back in and cut away the excess baking paper.
Bake in a hot preheated oven at 200 degrees for about 25/30 minutes.
Baking tray, baking paper, mandoline, plastic jug.
Store in the fridge for no more than 2/3 days.
Italia
| Energy (kcal) | 118.31 |
| Carbohydrates (g) | 18.41 |
| of which sugars (g) | 0.81 |
| Fat (g) | 3.5 |
| of which saturates (g) | 1.78 |
| Protein (g) | 2.94 |
| Fibre (g) | 2.97 |
| Salt (g) | 0.12 |
