Prep time: 40 minutes
Cooking time: 20 minutes
Gluten Free option, Vegan Option
3 tablespoons Extra virgin olive oil
5 medium red onions (approx. 300g), peeled, halved and sliced thin
220g short crust pastry,( I use Helen’s Gluten Free pastry mix for gluten free option)
1 medium sweet potato (approx 225g), peeled and chopped into small bite sized pieces, measuring about 1 inch so they bake evenly
180g tender stem broccoli
2 teaspoons fresh ginger, finely chopped or grated
3/4 teaspoons ground Turmeric
400g tin of chickpeas, drained of liquid
5 tablespoons tomato passata or chopped tinned tomatoes
Sea salt to taste
pinch of chilli flakes (optional)
Dressing to drizzle over the top:
Yogurt 3 tbs plain yogurt, juice of 1 lime, 1 chopped spring onion, pinch sea salt whisked together with a fork
a block of silken tofu, 1 tsp olive oil, 1 tsp dijon mustard and juice of 1 lemon, pinch of sea salt to taste – blended together until smooth
- Preheat the oven to 180℃/gas mark 4
- Roll out the pastry and line an 28×21 cm (11″ x 8″) oblong baking tin and place in the fridge to chill.
- Heat 1 tablespoon olive oil in a medium frying pan, add 1 teaspoon of fresh ginger and 1/4 teaspoon turmeric, stir in the onions and slowly cook for 20 minutes on a low heat until they are soft and have darkened in colour, to a caramelised texture. Once cooked transfer to a bowl, as you will use this frying pan to heat the chickpeas so no need to wash it at this stage.
Place the sweet potato and the broccoli onto a baking tray. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon ground tumeric and a sprinkle of sea salt, massage together with clean hands. Now separate out the broccoli and set it aside. Bake the coated sweet potato in the preheated oven for 12 minutes.
Heat 1 tablespoon oil in the medium frying pan, add 1 teaspoon chopped fresh ginger, 1/4 teaspoon turmeric and 5 tablespoons tomato passata/chopped tinned tomatoes, cook for a minute to allow the flavours to come together.
Now to assemble the tart.
Take the prepared chilled pastry case out of the fridge
Spoon the caramelised red onions over the base of the pastry, then spoon the cooked chickpeas evenly on top, then layer on the broccoli and the sweet potato cubes.
Sprinkle over a pinch of chilli flakes if you want to add a little chilli heat.
Bake in oven for 20 minutes.
Serve with a generous drizzle of lime yogurt or tofu citrus dressing (see above).