Monday, 3 February 2014

Peppers, Chickpea and Feta Tart


.....and of course there are potatoes. Yes another tart but by the time you will have made this and my earlier one click here for the recipe, you will be inventing all manner of delicious tarts yourselves. I rarely buy vegetables that are not in season, but when I find the supermarket has bagged together several different coloured peppers and for a bargain price, I weaken. When thinking about what other ingredients to put into this tart, chickpeas seemed a good idea and feta seemed the most appropriate cheese. No amount of oven heat is ever going to help feta to melt, so I used a little grated cheddar on the top to form a toasted crust.

For this recipe you will need;
400g of shortcrust pastry
500g of cooked potatoes
4 peppers, sliced (red or a mixture of colours)
250g of cooked chickpeas
6 or 7 spring onions, chopped
3 cloves of garlic, finely sliced
200g of feta cheese, crumbled
50g of cheddar
1 tablespoon of olive oil
Salt, black pepper and chilli powder

Begin by sweating the peppers in the olive oil on a gentle heat for 3 or 4 minutes. Add the garlic and continue to cook until the peppers are tender and any liquid which has been given off, has evaporated. You need a tender, relatively dry mix of peppers and garlic. Add the chickpeas, potatoes and chopped spring onions, feta cheese and season to taste with salt, pepper and chilli. The feta cheese is itself salty so it's best to test for your self how much additional salt you will need.
Roll out the pastry on a large sheet of baking parchment, use 2 sheets overlapping if you don't have the wide parchment. I use a tart Tatin dish  which is 28cm wide to cook the tart in and roll out the pastry to be around 35 to 36cm wide in order to form a wide edge.
Lifting the pastry up by the baking parchment, ease it into the baking tin, pile in the filling and spread out to the edges. Bring the excess pastry in to form a border, sprinkle the grated cheddar on to the exposed filling, bring the corners of the parchment over to for a makeshift cover (this helps prevent the top from colouring too quickly) bake in a moderate oven 180C for 1 hour. This allows the pastry to become wonderfully toasted and have a crisp top and bottom. There are photos on the earlier post mentioned above, which show the baking parchment cover.





5 comments:

  1. Two very good ideas for tarts - as you say, the possibilities are endless.
    I like the baking parchment way of lining the tin. As I am on my own, I will be making a smaller version and a small sheet will be big enough. I have some feta that needs using and peppers are always available here - some cooked chickpeas in the freezer so ready to go!

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  2. Am visiting on advice from your friend Sue - I can see I have many happy hours ahead traipsing through your archive. Looking good so far - treats in store!

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  3. Hello Lynne, welcome and thank you for your kind message. I hope you enjoy the results, best wishes, Tôbi

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  4. Wonderful recipe that I look forward to trying! Greetings from Sweden!

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  5. How lovely to hear from you Anki and thank you for your comment. I do hope you enjoy the tart. I make these types of tarts quite often and really like the extended time the pastry gets to cook, I think it gives it more character; you just have to be careful to cover the top with a piece of kitchen foil if you find it browning a little too quickly, Happy Baking, Tôbi.

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