Dairy-Free Argentine Vegetable Tart with Chickpea Crust

Instructions

1. 1Preheat your oven to 175°C. In a large bowl, combine 1.5 cups chickpea flour, 1/4 cup olive oil, 1/2 cup water, and 1/2 tsp salt. Mix with a spoon or your hands until a cohesive dough forms.
2. 2Press the chickpea dough evenly into the bottom and up the sides of a tart pan. Place the tart pan on a baking sheet and bake for 15 minutes, until the crust is set.
3. 3While the crust bakes, prepare the vegetables. Slice 2 medium zucchini into 0.635 cm thick rounds. Slice 1 medium eggplant into 0.635 cm thick rounds. Cut 1 medium red bell pepper into 2.54 cm pieces. Chop 1 medium onion into 1.27 cm pieces. Mince 3 cloves garlic. Halve 1 cup cherry tomatoes.
4. 4Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for 3-5 minutes, stirring occasionally, until the onion is softened and fragrant.
5. 5Add the sliced zucchini, sliced eggplant, and cut red bell pepper to the skillet. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
6. 6Stir in the halved cherry tomatoes and 1 tbsp fresh thyme. Cook for another 2 minutes, until the tomatoes begin to soften. Season the vegetable mixture with salt and pepper to taste.
7. 7Carefully pour the cooked vegetable mixture into the pre-baked tart crust. Spread the vegetables evenly.
8. 8Return the tart to the oven and bake for another 30-35 minutes, or until the crust is golden brown and firm to the touch, and the vegetables are fully cooked.
9. 9Let the tart cool in the pan for 10 minutes before slicing and serving. This allows the tart to set properly.

Substitutions

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