Since we had lots of leftover Ratatouille, Karine & Kelric whipped up a chickpea flour crust, called Panisse, to make it into a tart. This made for a beautiful lunch along with a green salad with avocado and tomato.
We ate this tart hot for lunch, and then cut the leftovers into small bite-size pieces to enjoy cold with Champagne for aperitifs.
Chickpea flour is great for upping the protein content of your meal, and is also gluten free. You can leave the herbs out of the crust, or try different ones for different flavors.
Ingredients
Crust- 2 cups chickpea flour
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup olive oil
- 1/4 cup water
- 2 cups Vegan Ratatouille
- 10 black olives, chopped
- 2 Tbsp pine nuts
Directions
- Mix together the ingredients for the pie crust in a bowl until it has the consistency of a pancake mix. Pour into an 8" pie dish. Put it in the oven, then turn oven to 350 degrees F and leave for for 20-30 minutes, or until the crust is slightly browned.
- Remove the crust from the oven and spoon the Ratatouille into the dish. Top it with the olives and pine nuts, and return the whole thing to the oven for another 15 minutes, until you see the pine nuts start to turn golden and the vegetables are heated through.
- Serve slices along with a salad, or cut into small pieces and serve as an aperitif with champagne.
© Heather Nauta . heather@healthyveganrecipes.net
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
