Spinach & Tomato Tart with Chickpea Pie Crust
For Pie Crust:
1 1/2 Cups Chickpea Flour (or gram flour/ or besan flour)
1 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Cup Cold Water
A pinch of sea salt and cayenne pepper.
Optional: Feta or Goats Cheese or any other delicious topping of your choice
Whizz the flour and salt together in a food processor. With the motor running, add the olive oil and process until the mixture resembles bread crumbs. Add just enough water to form a malleable, slightly sticky dough. Roll out the pastry as needed on a floured board, or between two pieces of cling wrap (I prefer rolling it in cling film. That way if there’s any left over there’s no mess and I can keep any left overs wrapped in the cling film to keep in the fridge until needed.)
Bake a bind (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. Bake at 200 for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling.
While the crust cools, chop spinach and cut cherry tomatoes in halves. Once the crust is cool, spread on tomato puree like you would a pizza base. Sprinkle chopped spinach on evenly and top with cherry tomato halves and any other delicious toppings of your choice.