The rustic tart with lemon-scented potato and chickpea cream is the quickest and tastiest you will ever make. You will love it for its delicacy and practicality — perfect for a quick dinner, for an aperitif with friends, for a summer buffet; moreover this savory tart can even replace a main course.
I didn’t use butter, eggs, or milk to make this rustic tart with potato and chickpea cream. I used ready-made puff pastry available in the refrigerated section of the supermarket, and I usually use the plant-based type by Buitoni called “Sfoglia delicata”. This recipe is also suitable for vegans, easy and quick, to make everyone at the table happy. Try also the recipe for the torta pasqualina, good even outside the holidays.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2/3 lb potatoes, peeled, boiled
- 1 3/4 cups cooked chickpeas, boiled (can be store-bought, ready in a jar)
- puff pastry (2 ready-made round sheets)
- 4 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 small bunch chopped parsley
- to taste curry powder, garlic powder
- to taste salt, ground black pepper
Preparation
Boil the potatoes with their skins on and when they are cooked, peel them, put them in a bowl and mash them with a fork or a potato masher. Then drain the chickpeas and blend them finely with 2 tablespoons of oil and 1 generous tablespoon of lemon juice.
Combine the chickpea cream with the potatoes and add another 2 tablespoons of oil, the parsley, 1 pinch of curry, 1 pinch of garlic powder and freshly ground black pepper. Mix all the ingredients well and adjust the salt to taste.
Unroll one sheet of puff pastry and place it, with its baking paper, into the tart pan. Press it to fit the bottom and sides and then trim the excess pastry that extends beyond the edge.
Pour in the potato and chickpea mixture and level the surface. With the leftover puff pastry make a small disc to cover the filling, or unroll the second sheet of puff pastry and cover the tart, trimming any excess pastry. Finally, seal the edges by rolling them inward.
Prick a few holes here and there on the surface of the rustic tart with a toothpick and bake the potato and chickpea tart for 30 minutes in a preheated oven at 356°F.
Take it out when it’s cooked and golden and let it cool until lukewarm before removing it from the pan.
