Tag Archives: chickpea pastry

Sweet onion and tomato tart and horses in custody

tomatotart

Owning our horses is, I would imagine, similar to parenting four high-spirited and obstreperous teenagers. I’m always expecting the ‘gendarmes’ to roll up to inform us that they’ve been detained for questioning and would we like to come and bail them out (I’d have to think about that one ;-)). Our neighbour invited them to graze on her field recently to keep the grass down. In the middle of the field is (or was) an impeccable grange full of hay. Obviously I’m not a horse, but given the choice, I would think that fresh green grass would trump dusty, year-old hay any day. Apparently not so; by yesterday evening one of them (I’m not naming names) had head butted the door to the grange (it boasted a horse’s head-shaped hole) and was calmly helping himself to the meticuously stacked hay inside. Oh the shame!

Ingredients (serves 6)

Pastry

80g spelt flour

50g chickpea flour

50g butter

2 tablespoons olive oil

Pinch of sea salt

Roughly 6 tablespoons of cold water

Filling

1 tablespoon olive oil

1 leek, washed and chopped

1 small courgette, peeled and chopped

5 onions (sweet if possible), peeled and sliced

2 cloves of garlic, crushed

2 teaspoons of honey

sea salt and freshly ground black pepper

1 teaspoon paprika

2 tomatoes, sliced

6 slices of goat’s cheese

8 leaves of fresh basil to decorate

To make the pastry, begin by cutting the butter into small cubes. Sift the flours and a pinch of salt together into in a mixing bowl, also adding the cubes of butter. Rub in and blend by hand until the mixture becomes crumbly. Add the olive oil, combining well and then add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C. Fry the leek, onions, garlic and courgette in the olive oil until soft (about 15 minutes). Add the seasoning and honey and set aside. Roll out the pastry and line a tart tin . The pastry will be quite crumbly so you’ll need to be gentle and patch up the holes (I’ve become quite an expert ;-)). Blind bake the pastry for 12 minutes and then fill with the onion mixture, adding the sliced tomatoes, goat’s cheese and basil on top. Sprinkle the top with black pepper and little more paprika and bake for about 20 minutes. Serve hot.

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Savoury chickpea pastry parcels and dog walking, matador-style

courgetteparcel

If you ever happen to be in the ‘Landes’ forest and spot someone dressed in full body armour, brandishing a big red cape, matador-style, that’ll be me. Hugo’s 30 kilos of muscular dynamisn, a by-product of daily triathlon training,  plus an ardent passion for ‘walkies’ have become a  mortal combination.  He charges back and forth like a bull, playing ‘chicken’ with my unsuspecting shins and leaving it to the very last possible second to swerve to avoid them (or not as the case may be!) He also grabs my shoes in his jaws, willing them to move faster. I’ve been knocked flying on several occasions, which unfortunately has only ever served as a pretext for much guilt-induced licking which, frankly, I could live without…

These savoury parcels are finger-licking good, as well as being very nutritious and quick and easy to make. They are wheat-free.

Ingredients for chickpea pastry (makes about 4 parcels)

80g spelt flour

50g chickpea flour

50g butter

2 tablespoons olive oil

Pinch of sea salt

Roughly 6 tablespoons of cold water

Ingredients for filling

1 courgette, grated

1 potato, boiled and chopped into cubes

1 onion, chopped

2 cloves garlic, chopped

4 tablespoons parmesan, grated

2 tablespoons pine nuts

6 fresh mint leaves, cut into pieces

Sea salt to taste

1 teaspoon paprika

To make the pastry, begin by cutting the butter and into small cubes. Sift the flours and a pinch of salt together into in a mixing bowl, also adding the cubes of butter. Rub in and blend by hand until the mixture becomes crumbly. Add the olive oil and combine well and then add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

To make the filling, combine the ingredients in a bowl, mix well and then press a little with your fingers so that the mixture gains in density.

Preheat the oven to 180°C. Roll the pastry out on a clean, dry, floured surface. Cut into squares of approximately 15cm, put a good tablespoon of mixture into foldpastrythe middle and then fold back the edges to meet in the middle and form a parcel. Press the edges together until the pastry sticks.

Place the parcels on a lightly oiled baking tray and cook for 20 minutes.