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; ½ tsp salt; 125 g vegan butter substitute; 50 g apple sauce; 2 ½ tbsp water; 1 tbsp white flour; 1 tbsp sesame seeds; 2 tins chickpeas; 100 g vegan mayonnaise substitute; 40 g shallots; 20 g capers; 10 g nutritional yeast; 2 tbsp lemon juice; 1 tsp garlic powder; 1 ½ tbsp Tamari; 2 tsp Dijon mustard; 2 tsp white wine vinegar; a little pepper; 2 cucumbers; 2 nori sheets; 1 tbsp olive oil; 1 tbsp black sesame seeds; ¼ tsp sea salt; ½ bunch chervil

Vegan main dish summer

Total: 55 min. | Active:

vegetarian, vegan, lactose-free

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A light, savoury tart with a crisp wholegrain crust, creamy chickpea filling (tuna style), thin slices of cucumber and nori seaweed. Fresh chervil and black sesame round out the tart beautifully – ideal as a light lunch or as a starter for sharing.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 people

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 tins	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

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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