sobota, 20 marca 2010

Chickpea Tart with Sauerkraut ( polish sour, picked cabbage )

                 I love tarts. I mean, seriously, what is better than comforting slice of warm pie with your favorite filling? And as i love sweet ones, i am the biggest sucker for savory tarts. Onions, broccoli, leek - you name it, i have it. But this time I was little bored by making classic pastry and, since I have one can of my beloved chickpea, I though why not to try something different. I also used pickled cabbage with mushrooms and tomatoes. But you can really use anything for filling. I just suggesting something spicy since pastry is quite bland. 

Chickpea Tart filled Sauerkraut with mushrooms and tomatoes:

For Crust:
1 can of Chickpea ( also known as Garbanzo beans ) - 240 gram of drained and pureed peas
1 tablespoon of butter
about 2 or 3 big tablespoons of flour ( i use rice flour )
1 egg yolk
pinch of salt and pepper
optional - 1 tablespoon of sour cream to make your pastry smoother and easier to roll out

For Filling:
250 gram of Sour Cabbage ( Sauerkraut )
2 big tomatoes
5-6 boletus
1 small onion 
1 tablespoon of butter
1 teaspoon of cumin
optional - some red pepper powder, or even chilli powder

Preheat you oven 180C/350F.
          Start with the filling. Melt butter on deep frying pan. Chop nicely your onion and put in it. Heat until it starts to become see-through and little sweet (not until golden brown). Add cumin. Now, chop your cabbage and pour with boiled water to make it less, well..., sour. Drain quite good and put onto your onion. Pan-fry for few minutes until you smell gorgeous smell. Add chopped tomatoes. Heat long enough until filling starts caramelizing and become little runny. Take from the heat and give it time to cool down.
         Now time for the pastry. You can make it in food processor but i like to be old fashioned. Plus you can work your biceps. Mix your pureed chickpeas, butter and yolk until it will be smooth. Add enough flour  until you feel that pastry is good for rolling. Yes, I know it's hard to tell for newbies but you'll see - you will know when your pastry has enough flour and starts to be too dry (don't panic - you can always add some sour cream to make it smooth). Form into a ball and put in you fringe for about 5 minutes. Now - on a lightly floured work surface roll the pastry 5 mm thick and cut into two parts (although one can be bigger). Make bottom and sides from one part (bigger) and put your cooled filling on it, take second part of crust and cover the filling. Cut few cuts around and place into heated oven. Bake for 20-25 minutes or until it golden brown.
Eat straight away or cool down and take it for a picnic. Taste great with some rocket salad. And some spring sun in your face. 

1 komentarz:

  1. I totally agree with you about tarts. I love them in all of their incarnations. Your filling sounds lovely!