To finish the summer: Green Tomato Tart with a Chickpea & Cumin crust

It is the end of the summer and your garden is still full of green tomatoes when you are about to uproot them? Then here is a recipe that changes from the classic green tomato jam/chutney. I made a chickpea & cumin crust, but you canuse a classic pie crust. Mine is just more original & tasty…

Serves 4
Preparation: 30 minutes – Cooking Time: 1 heure

Chickpea & Cumin crust


  • 80 g chickpea flour
  • 80 g wheat flour
  • 50 ml olive oil
  • 60 ml water
  • 1 tablespoon peanut butter
  • 1 teaspoon ground cumin
  • 1 pinch of salt


I used my thermomix, but this crust is very easy to make without any mixer/blender. For this, just put your flours in a large bowl, dig a hole in the center, add the other ingredients and mix quickly, not working your dough too hard. Roll in between two baking sheets (easier as it breaks easily), until you get something about 3 to 4 mm thick. place in your tart tray and store in the fridge for at least one hour (ideally overnight, with cling film on top).
Preheat your oven at 200°C.
Using a fork, make some tiny holes in your dough. Precook it for about 10 minutes. I used some ceramic baking peas, but this is not necessary.

Green Tomato stuffing


  • 5 green tomatoes
  • 1 onion
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 tablespoon peanut butter
  • 1 pinch of salt
  • 30 g dry goat’s cheese


Dice the onions and cook in a pan with sugar and olie oil for about 10 minutes. Add the diced green tomatoes and salt and cook for 15 minutes.
Spread the peanut butter on your crust, add the green tomatoes mix on top and bake for 30 minutes. Serve with some shredded cheese on top.

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