- STEP 1
Heat fan oven to 180. Whilst still very cold cut the pastry into squares - it is up to you how big you like them. Place on oiled baking tray. Gently trace an inner square in each one (this forms the center of the tart - a bit like a vol-au-vent but square).
- STEP 2
Brush the top with a glaze of choice (milk or egg or a mix) don't let the glaze go down the sides as it will limit the rise of the pastry. Put them in the oven for 15 - 20 minutes or until golden brown and risen. Take them out and let them cool for a few minutes then carefully remove the centers and leave to cool completely.
- STEP 3
Finely slice your onion and gently cook for at least 10 mins over a low heat in the butter and oil. Season. When caramelised add in a splash of balsamic vinegar and the finely chopped garlic and bring up to the boil for a few seconds. Put in the blender with drained chick peas and all the other ingredients and blend. It may be too stiff so add extra virgin olive oil or water to loosen - you want a spreadable paste consistency.
- STEP 4
Chop all the veg to a small dice. Fry in a small amount of olive oil - you don't want it to be greasy so start off frying and then add a little water and let it steam. Season and add chilli flakes. Allow to cool completely
- STEP 5
Put some of the chickpea mixture in the bottom of your tart and then pile the vegetables on top. Would be nice to top with some fresh herb or other - maybe basil. I thought you could also include some small diced cheese like halloumi or feta if you want to push the boat out!