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Chickpea crusted Asparagus, lemon thyme & Feta cheese tart

Light, yet satisfying, this tart celebrates the life and flavours of Spring!

Did you know? You can substitute to asparagus for another vegetable.



METHOD CHICKPEA PASTRY 1. Place the chickpeas in a large bowl and cover with 4 times the amount of cold water, leave overnight. 2. Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and cover with 4 times the amount of water to chickpeas. Bring to the boil, turn down to a simmer and cook for 30 minutes or until tender (not falling apart). Skim any foam that rises to the top of the pan off. Once cooked drain well and set aside to cool. 3. Preheat the oven to 180c. 4. Place the chickpeas in a food processor and pulse until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder, add to the food processor with the chickpeas, pulse. Add the olive oil and just bring together, turn mix onto the bench and shape into a rectangle 20x10cm. 5. Grease 35cmx 13cm rectangular non-stick fluted tart dish, place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan. Once the tart base is evenly covered with the crust, place into the pre heated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack. 6. Reduce the oven to 175c. FILLING 1. In a small pot, place the olive oil over medium-high heat. Add the sliced onion and a large pinch of sea salt and cook for about 10 minutes until the onion has completely softened, add the lemon thyme, then deglaze with the Verjuice, and remove from the heat. 2. Bring a large pot of salted water to the boil. Snap the stalks of the aspargus about ¼ from the bottom and discard - this is the woody, unedible part. Blanch for 1 minute in the boiling water and refresh in ice. 3. Place the onion onto the base of the tart shell, top with the asparagus and crumbled cheese. 4. Whisk together the eggs, cream, parsley, salt and pepper and pour into the tart shell. 5. Place in the 175c oven and cook for 30-35 minutes, until the custard is set and the top is golden. 6. Remove from the oven, allow to cool slightly, remove from the mould, serve with green salad leaves and fresh bread Season Spring Cost $1.98 each (based on supermarket prices) Ability Medium Best Fresh Equipment Oven & food processor Nutritional information – Chickpea crusted asparagus, lemon thyme and fetta cheese tart
Serving Size: 165g Yield: 6 serves
Per Serving Per 100g
Energy (kJ) 1944 1178
Protein (g) 14.0 8.5
Fat (g) 34.8 21.1
-       Saturated (g) 12.8 7.8
Carbohydrate (g) 22.4 13.6
-       Sugars (g) 5.0 3.1
Fibre (g) 5.9 3.6
Sodium (mg) 638 386
*calculated using white rice flour; without salad Recipe Analysis provided by Flinders University