TART WITH CHICKPEAS, CHESTNUT PURÉE, COCOA AND SAPA
Rivisitazione di Rossella
TART WITH CHICKPEAS, CHESTNUT PURÉE, COCOA AND SAPA
INGREDIENTS FOR THE BARLEY SHORTCRUST PASTRY (SERVES 4-6 PEOPLE)
- 250 g barley flour
- 125 g butter
- 100 g sugar
- 1 egg
- a pinch of salt
- 1 teaspoon cinnamon
INGREDIENTS FOR THE FILLING
- 100 g Organic Chickpeas (soaked from the day before)
- 120 g chestnut purée
- 30 g bitter cocoa powder
- 4 tablespoons of Sapa (cooked must)
DIRECTIONS
- The day before. Soak the chickpeas in plenty of water.
- The next day, for the dough, knead the butter with the sugar in a food mixer with dough hook or by hand, then add the egg, the barley flour, cinnamon and a pinch of salt. Handle the dough as little as possible and, as soon as the ingredients stay together, shape it into a ball, wrap it in clear film and put it in the refrigerator for 2-3 hours.
- Meanwhile, cook the chickpeas in plenty of water for 45 minutes or until they are soft. As soon as they are ready, drain them well, keeping the water aside, and mix using an immersion blender. When they are still warm, add the chestnut purée, Sapa and bitter cocoa powder. Mix well with a spoon until a homogeneous mixture is obtained. Add a few tablespoons of water if the mixture is too hard and dry. You should obtain a fairly firm purée.
- Grease and flour a 22-24 cm diameter tart baking tray; gently roll out the pastry, make some holes in the bottom, stuff it with the chickpea and cocoa purée, then garnish or form a pattern on top with the pastry cuttings.
- Bake in a preheated oven at 180°C for 20-30 minutes or until golden, regularly checking the oven. To make sure the pastry is cooked through, check to see that the edges are golden brown.
Author and Photographer of: rossellavenezia.com
Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.
