Prep time:  40 minutes

Cooking time: 20 minutes   

Serves: 4 

Gluten Free option, Vegan Option

Ingredients

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:

either:

Yogurt 3 tbs plain yogurt, juice of 1 lime, 1 chopped spring onion, pinch sea salt whisked together with a fork

or

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

Method

• 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).