Who doesn’t love tarts? Sweet or savory, it doesn’t really matter for me. However, this is a dish I rarely ate and never made, because typically, it is based on puff pastry.
But, when I discovered homemade chickpea pie crust, baking delicious pies and tarts became a regular deal for me. Why? Well, puff pastry is usually made of butter and white flour. Even if you make your own, it still can’t beat the chickpea crust which is packed with essential nutrients, easy to digest, and healthy-diet friendly.
Oh yes – and it is extremely easy to make! Learn how to prepare your own homemade chickpea pie crust.
If you decide to prepare this lovely asparagus cheese tart, you will love how juicy and light it is. Asparagus combines fantastically with different types of cheese, and of course, you are free to add a plentiful of herbs and spices.
This tart (much like any I make, really) consists of three elements:
- the chickpea crust
- the veggies
- the creamy cheese/yogurt/spices layer.
To make the asparagus cheese tart, you basically need to arrange the layers and bake them accordingly.
Bake the chickpea crust alone for around 10-15 mins and then add the remaining layers. This way it will be perfectly crispy and crumbly.
As I mentioned, there are many ways to season this tart. My recommendation would be to use Mediterranean herbs like basil, marjoram, thyme… I added chives, which provided that lovely oniony flavor which blends perfectly with the cheesy texture and gives it a kick.
Appetizing asparagus cheese tart with chickpea crust
Course: MainDifficulty: Medium4
servings20
minutes40
minutesThis indulging tart is rich and light at the same time. With the veggies and chickpea crust, it makes for a fantastic dinner.
Ingredients
200 g asparagus
A handful of fresh spinach
1 large egg
250 ml of yogurt or Greek yogurt
2 tbsp olive oil
200 g of Mozzarella cheese
2 scallions
1 tbsp fresh or dry chives
Salt and fresh pepper
- For the chickpea crust
180 g dried chickpeas
2 tbsp olive oil
Cold water
1 tsp salt
Directions
- Preheat the oven to 200 C.
- Prepare the chickpea crust as per instructions from the dedicated blog post. Carefully place it onto the tray and use your fingers to make sure it’s evenly spread.
- Bake for 10-15 mins.
- In the meantime, steam-cook the asparagus for few minutes, just until it softens a bit.
- Once the crust is baked, arrange the veggies onto the chickpea.
- Whisk yogurt, egg, oil, and spices in a bowl and pour over the veggies. Cut the mozzarella into thumb size pieces and place it all over the tart.
- Bake at 180 or 200 C for around 30 mins, or until you see a the yogurt filling forming a thin crust.