Cucumber tart with chickpeas (tuna style)

Name: Cucumber tart with chickpeas (tuna style)
Total time: 55 min
Yield: 4
Ingredients: 125 g wholemeal flour; 125 g white flour; 1 tbsp white flour; 2 nori sheets; 50 g apple sauce; 40 g shallots; 2 cucumbers; ½ bunch chervil; 100 g vegan mayonnaise substitute; 2 tsp Dijon mustard; 125 g vegan butter substitute; 10 g nutritional yeast; 2 tsp white wine vinegar; 1 tbsp olive oil; 2 tin chickpeas; 20 g capers; ½ tsp salt; 1 tbsp sesame seeds; 2 tbsp lemon juice; 1 tsp garlic powder; 1 ½ tbsp Tamari; a little pepper; 1 tbsp black sesame seeds; ¼ tsp sea salt

Ingredients

4 person

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

125 g wholemeal flour

125 g white flour

¼ tsp salt

125 g vegan butter substitute, cut into pieces, cold

50 g apple sauce

2 ½ tbsp water, cut into pieces, cold

To shape

1 tbsp white flour

1 tbsp sesame seeds

Chickpea filling

2 tin chickpeas (each approx. 435 g), rinsed, drained

100 g vegan mayonnaise substitute

40 g shallots, finely chopped

20 g capers, drained

10 g nutritional yeast

2 tbsp lemon juice

1 tsp garlic powder

1 ½ tbsp Tamari or soy sauce

2 tsp Dijon mustard

2 tsp white wine vinegar

¼ tsp salt

a little pepper

2 cucumbers, peeled and cut into slices approx. 2 mm thick

2 nori sheets, cut into thin slices

Garnish

1 tbsp olive oil

1 tbsp black sesame seeds

¼ tsp sea salt

½ bunch chervil

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Utensils

one pie tin (approx. 28 cm in diameter), base lined with baking paper, sides greased

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter substitute and rub together using your hands to form an even, crumbly mixture. Add the apple sauce and water, combine quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Sprinkle the flour and sesame over the work surface. Place the pastry on top, roll out into a circle (approx. 32 cm), transfer to the prepared tin. Prick the pastry base firmly with a fork. Place a second sheet of baking paper on top of the tart base, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in an oven preheated to 170 °C (convection). Remove from the oven, remove the baking paper and pulses.

Return to the oven

Approx. 5 mins. Remove, leave to cool in the tin on a cooling rack.

Chickpea filling

Remove the tart base from the tin, place it on a plate. Empty the chickpeas into a bowl, roughly mash with a fork. Mix in the mayonnaise and all the other ingredients up to and including the pepper. Spread half the mixture over the tart base, scatter half of the nori strips on top. Pat the cucumbers dry with kitchen paper, spread half on top of the filling. Top with the remainder of the chickpea mixture and the remaining nori strips, then arrange the remainder of the cucumber slices on top so that the tart is completely covered with cucumber.

Garnish

Drizzle with the oil, sprinkle with the sesame and fleur de sel, garnish with the chervil.

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4 person

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