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Savory tart with chickpea velouté with rosemary, potatoes and onions

ingredients

servings

10

Vellutata di ceci e rosmarino Pralina

1 can

find out more

Type 2 wheat flour

250 oz

Extra virgin olive oil

90 oz

Water

1/2 glass

Salt

1 pinch

Potatoes

2 unit

Onion

1 half

Bakery products from Italy

Savory tart with chickpea velouté with rosemary, potatoes and onions

Savory tart with chickpea velouté with rosemary, potatoes and onions

vegan with gluten

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Savory tart with chickpea velouté with rosemary, potatoes and onions

A delicious savory tart prepared with an extra virgin olive oil base and filled with chickpea cream with rosemary Praline, grated potatoes and onions

Savory tart with chickpea velouté with rosemary, potatoes and onions step 1

step 1

For this preparation we will need: 250 g of wheat flour type 2 (semi-wholemeal), 90 g of extra-virgin olive oil, half a glass of water, a pinch of salt, 2 small potatoes, half a golden or white onion and a Vellutata chickpeas with Praline rosemary

Savory tart with chickpea velouté with rosemary, potatoes and onions step 2

step 2

First I prepare the dough for the base (I used the kneader but alternatively you can proceed by hand forming the classic fountain with flour and gradually incorporating salt, oil and water) mixing flour, salt and oil

Savory tart with chickpea velouté with rosemary, potatoes and onions step 3

step 3

After about 30 seconds I add the water little by little, and dough so until I have obtained a smooth and homogeneous dough (in kneader about 3 minutes by hand someone more)

Savory tart with chickpea velouté with rosemary, potatoes and onions step 4

step 4

Once ready, wrap the dough with food wrap and place it in the fridge for at least 30 minutes

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Savory tart with chickpea velouté with rosemary, potatoes and onions step 5

step 5

Meanwhile, peel the potatoes and the half onion, then grating the first and thinly slicing the second

Savory tart with chickpea velouté with rosemary, potatoes and onions step 6

step 6

Once the rest time has elapsed, lay the previously prepared dough and place it in a pan with a diameter of 20-22 cm

Savory tart with chickpea velouté with rosemary, potatoes and onions step 7

step 7

So I stuff myself with my cream of chickpeas with rosemary Pralina ...

Savory tart with chickpea velouté with rosemary, potatoes and onions step 8

step 8

... and with the potatoes and onion previously prepared, mixing them together with the cream. I then finish with a drizzle of olive oil and bake at 180 degrees in ventilated steam mode for about 30-40 minutes

Savory tart with chickpea velouté with rosemary, potatoes and onions step 9

step 9

I leave it warm and voila, my savory pie with chickpea cream with rosemary, potatoes and onions is ready;) Ps If your oven does not provide the steam function you can solve the problem by placing a saucepan with water on the bottom of the oven

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