Tomato-Chickpea Tartlet
By David Harbilas
This recipe is based on methods from the last two restaurants where I was chef, Aka Bistro in Lincoln, Massachusetts and Mavi Bistro in Hudson, New Hampshire.
It features a simple chickpea puree (hummus) and tomato confit.
As an alternative, marinated tomatoes can be used instead of roasted tomatoes, as a short-cut.
But it’s worth it to take the time to roast the tomatoes, since they provide a sort of meaty texture and flavor that pairs well with the chickpeas.
Makes 4 tarts
- 1 sheet of puff pastry, cut into four four inch squares
- 4 tomatoes
- 1 small can of cooked chickpeas
- 2 cloves garlic
- Juice of ½ lemon
- Extra virgin Olive oil
- 1 cup arugula
- salt and pepper to taste
Preheat an oven to 300 degrees. Place a small pot of water on the stove to boil and prepare an ice bath. Cut an X into the bottom of all the tomatoes and place into the boiling water. Let the tomatoes sit in the boiling water for about 30 seconds, then plunge into the ice bath. Peel the skin off the tomatoes with a pairing knife, then cut the tomatoes in quarters, lengthwise.
Cut the flesh from the tomatoes, leaving a flat filet. Toss the tomato filets in a little olive and season with salt and pepper. Lay the filets on a sheet pan and roast for about 2 hours, or until very soft. Remove the tomatoes and cool. Meanwhile, puree the chickpeas in a food processor with the lemon juice and a little salt and pepper in a food processor until smooth. With the motor running, drizzle in a little olive oil to make a smooth puree. Increase the heat of the oven to 375 degrees. Lay the puff pastry squares on a sheet pan, then top with a sheet of wax paper or parchment paper, then top with another sheet pan.
Cook the puff pastry with the sheet pan weight for 20-30 minutes until brown and flaky. (The sheet pan topping helps keep the shell flat, while the pastry remains flaky.)Remove the pastry from the oven, allow to cool, then spread with a little of the chickpea spread and top with a few of the tomato filets. Place back into the oven to warm the toppings through, then remove and place on four plates. Dress the arugula with a little lemon juice and olive oil and top the tarts with the arugula. Serve.
