Chickpea Tart Crust with Ratatouille

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: wedges

Course: Appetizer, Main Dish

Cuisine: French

Author: Heather Nicholds

It's easier than you might think to whip up a chickpea flour crust, called Panisse, to make it into a tart with some ratatouille (or whatever topping you like). Chickpea flour is great for upping the protein content of your meal, and is also gluten free. You can leave the herbs out of the crust, or try different ones for different flavors.

Ingredients

2 cups chickpea flour
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1/2 cup olive oil
1/4 cup water

Topping

2 cups Ratatouille, or cooked vegetables
1 oz black olives, chopped
2 Tbsp pine nuts

Instructions

Preheat the oven to 350 degrees F.
Mix together the ingredients for the pie crust in a bowl until it has the consistency of a pancake mix. Pour into an 8" pie dish. Put it in the oven, for 20-30 minutes, or until the crust is slightly browned.
Remove the crust from the oven and spoon the Ratatouille into the dish. Top it with the olives and pine nuts, and return the whole thing to the oven for another 15 minutes, until you see the pine nuts start to turn golden and the vegetables are heated through.
Enjoy this tart hot out of the oven, along with a green salad, and if you have leftovers cut into small bite-size pieces to enjoy cold, for to-go lunches or serve guests with Champagne for aperitifs.

Nutrition