Hummus, courgette and aubergine tart with green tomato chutney recipe
Vegetables are no longer the side show. In this Mediterranean-inspired tart recipe, they’re the stars of the show (and your plate).
Making the most of seasonal vegetables, every mouthful bursts with flavour and sunshine, and it’s a visual treat, too. The chickpeas add a healthy dose of plant-based protein, while the chutney brings forward an extra zing that will have everyone reaching for more.
This recipe features aubergine and courgette, though you can use other vegetables, depending on what’s available. Serve with a side salad and warm, buttery baby potatoes.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 400 g tin of chickpeas
- 1 tbsp tahini
- 3 tbsp extra virgin olive oil, plus extra for cooking
- 1 tbsp green tomato chutney (we like Tracklements Green Tomato Chutney)
- 320 g ready-made shortcrust pastry
- 2 courgettes, sliced into thin even rounds
- 1 aubergine, sliced into thin even rounds
- 1 pinch salt and pepper, to taste
- 1 handful Parmesan, grated
Details
- Cuisine: British
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and put a baking tray on the middle shelf.
- Drain the chickpeas and whizz in a food processor with the tahini, extra virgin olive oil and green tomato chutney until smooth. Taste and add more chutney if desired.
- Heat a tablespoon of oil in a frying pan over medium-high heat. Add the courgettes (zucchini) in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn over and cook for a further 3–4 minutes. Remove from the heat and transfer to a piece of kitchen towel on a warm plate. Continue cooking in batches until all the courgette and aubergine (eggplant) rounds are cooked and golden.
- Grease a 20cm (8in) fluted tart tin. Roll out the pastry on a floured surface until it is about 2cm (3/4in) bigger than the tin. Line the tin with the pastry pushing right into the sides and leaving the overhand for shrinkage. Chill for 15 minutes.
- Take the tart out of the fridge, and line it with baking paper (parchment). Scrunch it up first to make it more pliable, then fill it with baking beans. Bake for 10 minutes, then remove the beans and paper (parchment) and bake for 5 extra minutes until the pastry is golden. Allow the tart to cool and carefully trim off any excess pastry.
- Spread the hummus evenly over the cooled crust and arrange alternate rounds of courgette (zucchini) and aubergine (eggplant) slices over the top. Sprinkle with Parmesan and bake in the oven for 5 minutes until hot.
Recipe courtesy of Tracklements, which sells British-made chutneys, jellies and other condiments.
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