You asked and so you shall receive.
Here is the rough recipe for the chickpea tart that I made for Thanksgiving. This was literally “a little of this, a little of that”, so please know there is tons of room for interpretation.
Savory Holiday Tart
1 recipe pie crust, minus sugar (I used white whole wheat flour to make it more savory)
1 medium onion or 2–3 shallots, diced
2 cloves garlic, minced
2 cups cremini mushrooms, rinsed and sliced
2 cans chickpeas, drained and rinsed
thyme (finely chopped)
rosemary (finely chopped)
1/4 cup nutritional yeast
3–4 cups of pearl onions, skin peeled (You could also make regular caramelized onions to top, if you don’t want to deal with the pearl onions)
sprinkling of sugar
Make pie crust per directions. Wrap and let chill in fridge.
In a large skillet, saute onions and garlic in some oil. Add mushrooms and cook until onions are translucent and mushrooms are cooked down. Drain off any liquid. Add chickpeas and saute for about 10 minutes on medium stirring often and adding splashes of wine to deglaze the pan as needed. Add nutritional yeast and herbs to your liking (I used about 2 tbsp. of thyme and 2 teas. of rosemary. Add a nice splash of soy sauce, about 2 tbsp, and a small splash of balsamic vinegar, about 1 tbsp max. Mix to combine and spoon mixture into a food processor. Process while adding more wine as needed and scraping down the sides of the processor, to make a mixture like a thick pate. Set aside.
In a pan, melt a about 1–2 tbsp. of margarine. Add peeled pearl onions. Sprinkle with a little sugar and cook on a medium heat, stirring often, until onions are translucent and they begin to caramelize, about 15 minutes. Add wine as needed to deglaze.
Remove pie crust from oven. Press crust into the bottom and sides of a 12– inch tart pan. You may not use all of the crust, depending on how thick you make it. Spread in chickpea mixture and smooth with a spatula. Top with onions.
Bake at 400 covered with tin foil for about 45 minutes, then remove foil and bake for an additional 10–15 or until top is set. Let tart sit for 10–15 minutes before serving.
You can easily prep this recipe the night before and refrigerate it, drive 5 1/2 hours in holiday traffic and bake it upon arrival. I feel about 95% confident that you could also bake it the night before, cool and refrigerate and then reheat it in a 350 oven for about 15–20 minutes with tin foil on it.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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