Chickpea Crusted Spinach and Feta Tart
This month Free Lunch Friday featured the Wattie's Legumes in Springwater range. We can up with two 'out of the ordinary' ways to use legumes, including this tasty dish.
This tart heroes a chickpea base instead of a standard pie crust or pastry. While packing a protein punch, the chickpea base can provide a healthy option for both sweet and savoury dishes, including; pies, quiches, tarts and slices. The options are endless! Start with our Spinach and Feta version below.
Prep Time: 15 minutes
Cook Time: 45 minutes
• ¾ cup (100g) flour
• 2 Tbsp olive oil
• 400g can Wattie’s Chickpeas* in Spring water, drained
• 1 onion, finely chopped
• 1 cup tightly packed baby spinach leaves
• 75g feta, crumbled
• 6 eggs
• ¾ cup trim milk
• 8 cherry tomatoes, halved
1. Preheat oven to 200C. Place flour, olive oil and Wattie’s Chickpeas into a food processor. Process until the chickpeas are finely chopped and mixture looks like crumbs. Turn the pastry onto a board and bring it together with your hands. Knead lightly until smooth. Roll out pastry on a lightly floured board and line the base and sides of a loose bottom 22cm flan tin.
2. Line the flan base with baking paper and fill with baking beans. Blind bake the pastry for 10 minutes. Remove the baking beans and paper and return to the oven for a further 3-5 minutes, until the surface of the pastry has dried out. Set aside to cool. Reduce oven temperature to 180C.
3. Heat a dash of oil in a saucepan. Add the onion and cook over a medium heat until onion is soft.
4. Place the onion in the base of the flan. Top with baby spinach leaves and crumbled feta.
5. Beat the eggs and milk together. Season. Carefully pour into the flan base. Top with tomato halves, cut side up. Bake for 25-30 minutes until the egg has set. Stand for 5 minutes before serving. Serve with a fresh green salad on the side.
• As an alternative to chickpeas, this recipe also works well with an equal quantity of Wattie’s Lentils in Springwater.
• Make individual tarts using smaller tart tins or muffin trays, a perfect size for the lunch box.