I posted about this tart before, but I made it slightly different this time and used a new pie crust recipe and liked the results better this time around, so here is the updated version. Dreena Burton’s original recipe for the tart can be found here and also in her upcoming cookbook Let Them Eat Vegan!, which I am anxiously anticipating. I adapted the recipe for the crust from the Olive Oil Double Crust in Vegan Pie in the Sky.
Festive Chickpea Tart with Olive Oil Crust
For the tart:
- 1 tbsp. olive oil
- 1 onion, chopped
- 1/2 cup carrots, chopped
- 4-5 garlic cloves, minced
- 1/4 tsp. sea salt
- Few pinches of black pepper
- 1 2/3 cups + 1/3 cup chickpeas, separated
- 2 tbsp. lemon juice
- 2 tsp. soy sauce or tamari
- 1/4 tsp. sea salt
- 3/4 cup toasted walnuts
- 1/3 cup rolled oats
- 2 cups spinach, rinsed thoroughly
- 1 tsp. dried thyme
- 1/4 cup raisins (or dried cranberries)
For the crust:
- 1 1/4 cups all-purpose flour
- scant 1/2 tsp. salt
- 1/3 cup olive oil, partially frozen (instructions below)
- 2-4 tbsp. ice water
- 1/2 tbsp. apple cider vinegar
- 1/2 tbsp. olive oil
- 1 tsp. tamari
- 2 tbsp. walnuts, chopped
Prepare the crust:
- To freeze the olive oil, place it in a plastic container in the freezer for about an hour, just until it’s like slightly melted ice cream. It should be frozen but still workable.
- In a large bowl, combine the flour and salt. Add the slightly frozen olive oil in small batches, working it into the flour with your fingers until it’s pebbly.
- In a separate small bowl, combine the 2 tbsp. water with the apple cider vinegar. Drizzle the mixture over the dough and stir. Add up to 2 tbsp. more of the ice water until the dough forms a soft ball. Try not to overwork the dough.
- Using a clean surface and a rolling pin, roll the dough out into a disc until it’s about 1/4-in. thick. Carefully transfer to your pie pan. Use a fork to decorate the edge of the crust for a fancy look (just press the fork around the edge of the dough). Refrigerate the crust until you are ready to fill it. In the meantime, prepare the chickpea filling.
To make the filling:
- Preheat oven to 400 F.
- Saute onion, carrot, garlic, salt and pepper in a skillet over medium to medium-high heat for 9-10 minutes — turn down heat if it starts to stick. For the last minute or so, add the spinach and cook just until wilted.
- In a food processor, add 1 2/3 cups chickpeas, lemon juice, tamari, salt, dried thyme and sauteed mixture, and partially puree (you’ll want a chunkier consistency than hummus). Add toasted walnuts and rolled oats, and process just until the nuts are broken up a bit. Transfer mixture to a bowl and stir in raisins and remaining 1/3 cup chickpeas. Transfer mixture evenly to prepared pie crust and drizzle on mixture of olive oil and tamari and sprinkle on walnuts.
- Bake in preheated oven for 30-35 minutes. Cool 5-10 minutes. Serve with cranberry sauce or (my personal favorite) a slurry of olive oil and balsamic vinegar drizzled on top.