Oven aroma, Mediterranean flavors and a rustic homemade base: this savory tart with chickpea flour and escarole is the perfect solution when you want something simple but full of character. Simple and nutritious, ideal for those who prefer a homemade crust instead of the classic ready-made sheets.
This version is a variant of the traditional pâte brisée: no butter, but extra-virgin olive oil and a portion of chickpea flour that makes the dough more rustic, slightly savory and naturally higher in protein.
The filling of escarole, Gaeta olives, capers and anchovies calls to mind the typical flavors of Southern Italy, particularly Neapolitan tradition, creating a perfect balance between saltiness and the vegetable’s sweetness.
It’s an ideal savory tart for:
a healthy and filling dinner,
a work lunchbox,
a meal away from home,
or to serve in slices during a buffet.
Do you love this savory tart? Then take a look at these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the Savory tart with chickpea flour, escarole and olives
- 1 cup all-purpose flour
- 1 cup chickpea flour
- 3.4 fl oz water
- 6 tbsp extra-virgin olive oil
- salt
- 2.2 lbs escarole (endive)
- 2 cloves garlic
- 2 tbsp capers, salted (rinse well)
- 3 fillets anchovies in oil
- chili pepper (optional)
- 7 oz provolone (or other cheese)
- 4 tbsp extra-virgin olive oil
Tools to make the Savory tart with chickpea flour, escarole and olives
- Bowl
- Fork
- Rolling pin
- Parchment paper
- Tart pan
- Pot
- Grater
How to prepare the Savory tart with chickpea flour, escarole and olives
Pour the water into a bowl and add the extra-virgin olive oil. Mix with a fork, then add the chickpea flour little by little, continuing to stir.
Then add the all-purpose flour and salt. When the dough starts to come together, work it with your hands until you get a soft, homogeneous ball.
Cover with plastic wrap or a plate and let rest for 30 minutes.
In a large pot sauté the garlic with the oil.
Add the anchovies, pitted olives, well-rinsed capers and, if you like, a pinch of chili pepper.
Add the escarole (cleaned) and let it wilt over medium heat until tender and dry.
At the end of cooking adjust the salt and remove the garlic cloves.Roll out the dough with a rolling pin on parchment paper until you get a thin sheet.
Line a 9.5-inch tart pan leaving the parchment paper under the base. Prick the bottom with a fork.
Spread the escarole filling evenly and finish with coarsely grated provolone.
Bake at 356°F for about 30 minutes, until the surface is golden.
Let cool slightly before slicing.
Storage
Keep in the refrigerator for 2–3 days in an airtight container.
You can freeze it already baked and cut into slices.
Also great the next day, lightly reheated.
Tips
Squeeze the escarole well to avoid releasing too much water.
If you want a flakier crust, you can slightly increase the oil.
For a lighter version, reduce the cheese on top.
Variations
Summer: zucchini and zucchini flowers.
Autumn: pumpkin and caramelized onions.
More melty: with scamorza.
Vegetarian: omit the anchovies.
Vegan: without cheese, substitute with a plant-based alternative.
FAQ (Questions and Answers)
Does the crust taste strongly of chickpeas?
No, the flavor is delicate and well balanced with the all-purpose flour.
Can I use only chickpea flour?
Yes, but the dough will be crumblier and less elastic.
Can I prepare it in advance?
Absolutely yes, in fact it’s even more flavorful the next day.
