Chickpea and cheese tart

Name: Chickpea and cheese tart - Codruta L.
Ingredients: Filling: 1 can of chickpeas 1 medium carrot; diced 2 tablespoons of oil 1 green garlic stalk salt and pepper to taste chopped fresh dill Dough: 150 g flour 15 ml oil 75 ml warm milk 1 teaspoon sugar 1/2 packet of dry yeast salt to taste 1 tables

Appetizers - Chickpea and cheese tart by Codruta L. - Recipia

The chickpea and cheese tart is a savory, hearty option, perfect for school or work lunches. The filling is quickly prepared in a skillet, while the dough is a yeast-based one, enriched with flaxseeds. The chickpeas, carrot, and green garlic give it substance, while the cheese and Parmesan complete the tart during baking. It should be sliced after cooling and can be served warm or cold. Quick Info Total time: not specified in the original recipe; includes preparation, rising, cooling, and baking time Preparation time: approximately 20 minutes for the filling and kneading the dough, excluding rising time Cooking time: the carrot is sautéed for 5 minutes, then the green garlic for another 5 minutes; baking is done at 180 degrees until the tart is golden brown Servings: not specified; the tart is portioned after cooling Difficulty: medium, due to the yeast dough Recipe type: savory tart with chickpeas and cheese, suitable for lunch packs Ingredients For the chickpea filling 1 can of chickpeas, drained 1 medium carrot, diced 2 tablespoons of oil 1 green garlic stalk, sliced Salt, to taste Pepper, to taste Fresh dill, chopped For the dough 150 g of flour, freshly sifted 15 ml of oil 75 ml of lukewarm milk, according to the ingredient list 1 teaspoon of sugar 1/2 packet of dry yeast Salt, to taste 1 tablespoon of flaxseeds 1 egg For assembly and topping 150 g of grated cheese A few slices of hot pepper 1 tablespoon of grated Parmesan Note about milk: the preparation description mentions a quantity of 100 ml, while the ingredient list indicates 75 ml. To keep the recipe according to the listed quantities, I used the value of 75 ml in the transcription. The milk is added gradually so that the dough can be monitored during kneading. Preparation method 1. Prepare the chickpea filling Heat the 2 tablespoons of oil and add the diced carrot. Sauté for about 5 minutes until it begins to soften. Add the sliced green garlic and continue to sauté for another 5 minutes. It is important not to rush this step, so the carrot and garlic can cook before adding the chickpeas. 2. Add the chickpeas and spices Drain the chickpeas from the can and add them to the skillet. Season with salt and pepper, then add the chopped fresh dill. Mix the ingredients, then remove the skillet from the heat. Set the filling aside to cool. It is not advisable to place it hot over the dough, as it may affect its texture. 3. Prepare the dough In a bowl, mix the sifted flour with the dry yeast, flaxseeds, salt, and sugar. Crack the egg over the dry ingredients and gradually add the lukewarm milk. Knead the dough for about 10 minutes. During this time, also add the oil gradually in a thin stream. In the end, the dough should be elastic and no longer stick to your hands. If using the amount from the ingredient list, add the 75 ml of milk gradually. The original description mentions 100 ml, so it is safer not to pour all the liquid at once but to monitor the dough's consistency. 4. Let the dough rise Cover the bowl and let the dough rise until it doubles in volume. The recipe does not specify a fixed time for this step, as the duration can vary depending on the kitchen temperature and the yeast. 5. Place the dough in the pan Grease a heat-resistant dish with a little oil. Grease your hands as well, then spread the dough directly into the dish. Work it with your hands until it covers the base of the dish. An exact size for the dish is not mentioned, so the thickness of the dough will depend on the vessel used. The important thing is that the dough is spread in a suitable layer to support the filling. 6. Add the filling and cheese Spread the cooled chickpea filling over the dough. Level it slightly, then sprinkle the 150 g of grated cheese on top. Place slices of hot pepper here and there. The amount is up to you, depending on how spicy you want the tart to be. 7. Bake the tart Place the dish in the preheated oven at 180 degrees and bake the tart until it starts to brown. Remove the dish from the oven, sprinkle the grated Parmesan on top, then put the tart back in to bake. Continue baking until it is sufficiently browned. The recipe does not specify an exact baking time, so watch the appearance of the dough and cheese. When the surface is golden brown, the tart can be removed. 8. Cool and portion Let the tart cool before slicing it. Once the filling has set, you can portion and serve it. Why I make this recipe often It’s a hearty tart, and the combination of yeast dough, chickpeas, and cheese is very filling. It’s great for a pre-prepared lunch and is easy to portion after cooling. The filling is prepared without complicated steps, and the taste can be adjusted by varying the amount of pepper, hot pepper, and salt. Tips and Variations Tips Let the filling cool before assembling. If it’s too hot, it can soften the dough. Knead the dough for 10 minutes, as indicated in the recipe. Add the oil gradually, not all at once, to ensure the dough becomes elastic and doesn’t stick to your hands. The milk should be lukewarm, not hot. Since the source mentions two different quantities, add the liquid gradually and stop when the dough reaches the described consistency. Allow the dough to rise until it doubles in volume, not after a fixed time. This is the best indicator for this step. The hot pepper can be placed in slices over the filling and can be distributed sparingly, so the taste is not uniformly spicy in every piece. Substitutions The original recipe does not provide substitutions for the main ingredients. To maintain the intended flavor and texture, it’s best to use chickpeas, cheese, Parmesan, and yeast dough in the specified proportions. If you don’t want a spicy tart, you can omit the slices of hot pepper. This is an adjustment to the recipe, not a direct substitution. Variations You can add more or less hot pepper, depending on your spice tolerance. Additionally, the amount of salt and pepper in the filling can be adjusted to taste. For a less seasoned crust, keep the flaxseeds only in the dough and do not modify the filling. If you prefer the cheese to be more visible on top, you can distribute it evenly before baking, as the recipe suggests. Serving Ideas The tart can be served warm, after cooling slightly, or cold, cut into slices. It’s suitable for breakfast, a simple lunch, or for lunch boxes for school and work. Frequently Asked Questions Does the dough need to be kneaded for exactly 10 minutes? Yes, that is the time indicated in the recipe. Kneading helps achieve an elastic dough that no longer sticks to your hands after the gradual addition of oil. How long should the dough rise? The source does not specify a number of minutes. Let it rise until it doubles in volume. The duration depends on the kitchen temperature and the yeast's activity. Can I use the filling while it’s still hot? It’s better not to. The filling should be allowed to cool before being placed on the dough. This way, the dough does not come into contact with a hot mixture during assembly. How long does the tart bake? The recipe does not indicate an exact time. Bake at 180 degrees until it starts to brown, then remove it to add the Parmesan and return it to the oven until it is sufficiently browned. Is the hot pepper necessary? No. It is part of the topping but can be omitted if you prefer a non-spicy tart. Nutritional Values The values are estimates and depend on the size of the can of chickpeas, the type of cheese, and the number of slices the tart is cut into. For the whole tart, the estimate is approximately 1,800-2,100 kcal, 75-90 g of protein, 85-105 g of fat, and 190-220 g of carbohydrates. When portioned into 8 slices, one slice would have approximately 225-260 kcal, 9-11 g of protein, 11-13 g of fat, and 24-28 g of carbohydrates. Chickpeas and flour primarily contribute to the carbohydrate content, while cheese, Parmesan, egg, and oil increase the protein and fat intake. These values do not include significant variations that may arise from the size of the can or the actual amount of cheese left during preparation. Storage and Reheating After cooling, store the tart covered in the refrigerator. Due to the chickpea, egg, milk, and cheese filling, it is not recommended to leave it at room temperature for long. It can be consumed cold or reheated before serving. For lunch boxes, let it cool completely before portioning and packing to prevent the dough from becoming overly moist. It retains its texture best in the first few days after preparation.

Chickpea and cheese tart

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