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Veggie tart on the chickpeas crust

13 June 2016
Veggie tart on the chickpeas crust
2h
Medium
Main course
8 persons

Delicious, very nutritious tart on the gluten free chickpea crust.Coulourful, full of vegetables, full of vitamins. Good for diet - just 1000 kcal in whole pie. Tasty both cold and warm.

Ingredients:
Chickpea crust:
chickpea flour - 360g
cold butter, cut into pieces - 100g
cold water - 5 tablespoons
Filling:
zucchini - 1 medium
tomato - 1medium
tofu - 200g
soybean yogurt - 200ml
egg - 1
Grill delicacy ETERNO - 1 jar
salt, pepper, herbs
Instructions:

Prepare dough from flour, butter and water. If necessary, add more flour. Roll the dough out into a circle and place gently into a tart pan. Freeze it in refrigerator for at least 1 hour.

Bake the dough for 20min. in 150C. Cool it down. Zucchini and tomato cut into slices.

Put prepared veggies on the crust, add tofu and the Grill delicacy from the jar.

Make a sauce: mix together yogurt and egg, add salt, pepper and herbs. Pour on top. Place in the oven and bake for 20min.

Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust
Veggie tart on the chickpeas crust

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13 June , 2016
13 June , 2016
13 June , 2016

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