Smoked Salmon & Asparagus Tart

Our savoury tart recipe is packed with flavour for the whole family and can be enjoyed served hot or cold. The pastry is crafted from the goodness of chickpeas, providing an extra dose of protein and nutrients to your dish. Not only is it gluten-free, but it's nutty and unique flavour makes it a delightful and nutritious treat for all.

Gluten Free Nut Free

Makes 1 20cm x 30cm tart or 1 12cm x 35cm rectangle plus a 13cm round

Ingredients

1 x 400g can chickpeas (225g cooked chickpeas)

200g / 1⅓ cups Anything But Ordinary Plain Flour

½ teaspoon salt

80 ml / ⅓ cup olive oil

80 ml / ⅓ cup cold water

Method

Preheat oven to 180 degrees Celsius. Spray the tart tray with cooking oil. Cut two pieces of baking paper larger than the tray you are using.

Drain and rinse the chickpeas then put in food processor. They need to be broken down as much as possible. When done, add flour and salt and combine really well, scraping any chickpea paste from around base of bowl. While the motor is on pour in oil first, then water. This won’t form a ball in the processor so remove all dough and tip into a bowl. Knead it by hand until a ball forms. Wrap and put in the fridge for 30 minutes.

Flatten out into a rectangular shape between the two pieces of baking paper and using a rolling pin, roll to fit the tray. Remove the top piece of paper and roll the dough around the rolling pin and lift onto the tray unrolling it to fit. Working quickly, press the pastry into the sides and corners of the tray making sure it is of even thickness and the pastry comes to the top of the tray around the sides. Cut off the top edge level with the tray.

Put the other piece of baking paper on top and fill with baking beads or rice to blind bake. Put in preheated oven for 15 minutes, remove paper and beads/rice and bake another 5 minutes. Let cool 15 minutes before filling.