Chickpea, Cottage Cheese & Tahini Filo Tarts with Spiced Chickpeas
Ingredients
to make the spiced chickpeas
- 1 x 400g cans chickpeas
- 1 tsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp sweet paprika
- pinch chilli powder
- salt flakes
to make the tarts
- 2 x 400g cans chickpeas
- 500g Bulla Cottage Cheese Original
- 1/4 cup tahini
- 4 extra large eggs
- zest of a lemon
- 2 tsp ground cumin
- 1 tsp sweet paprika
- salt flakes & freshly ground black pepper
- 12 sheets filo pastry
to make the beetroot salad
- 16 baby beetroot
- 60mL olive oil
- 30mL red wine vinegar
- 1 clove garlic
- 2 oranges
to serve
- micro herbs
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- For the spiced chickpeas, toss chickpeas in oil and spices and season with salt. Spread onto an oven tray and bake for 35-40 minutes until golden and crisp. Toss several times whilst cooking. Remove and set aside. These can be made in advance.
- Place beetroot onto a tray and drizzle with 20mL of the olive oil. Bake for 30-40 minutes until tender. Cool and set aside.
- To prepare the tarts, process chickpeas in a food processor, remove to a large bowl and mix in the Bulla Cottage Cheese Original, tahini, eggs, lemon zest, spices and seasoning. Mix well.
- Place 1 sheet filo on bench top, spray or brush with oil and top with another sheet. Repeat until you have 4 layers. Keeping remaining filo covered whilst doing this. Cut three 16cm rounds from filo to fit into a 12cm diameter tart dish with removable base. Press into tin. Repeat this process with remaining pastry until you have 8 rounds.
- Place tins onto an oven tray and fill with chickpea mixture. Press spiced chickpeas into the top and bake for 25 minutes until just set and slightly golden. Remove and set aside.
- Meanwhile, for beetroot salad, combine remaining olive oil, vinegar and garlic, mix well. Halve beetroot and toss in dressing with orange segments. Season well.
- For serving, place warm tart on serving plate accompanied with beetroot salad and some micro herbs.
Ingredients
to make the spiced chickpeas
- 1 x 400g cans chickpeas
- 1 tsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp sweet paprika
- pinch chilli powder
- salt flakes
to make the tarts
- 2 x 400g cans chickpeas
- 500g Bulla Cottage Cheese Original
- 1/4 cup tahini
- 4 extra large eggs
- zest of a lemon
- 2 tsp ground cumin
- 1 tsp sweet paprika
- salt flakes & freshly ground black pepper
- 12 sheets filo pastry
to make the beetroot salad
- 16 baby beetroot
- 60mL olive oil
- 30mL red wine vinegar
- 1 clove garlic
- 2 oranges
to serve
- micro herbs