Tarte Flambée with Walnut Hummus, Rapeseed and Broccoli

vegetarian

Ingredients

For the Walnut Hummus
58 % chickpeas (cooked, without liquid)
39 % California walnuts
2 % salt
0.7 % chili
0.3 % cumin
For the Roasted Rapeseed
73 % rapeseed (washed)
27 % maple sugar
For the Wild Broccoli
92 % wild broccoli
8 % butter
For the Tarte Flambée
4 ready-made tarte flambée bases
some goat cheese

Description

On this vegetarian tarte flambée, delicious walnut hummus harmonizes perfectly with the topping.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.

Preparation

Walnut Hummus

Mix all ingredients in a blender until a homogenous mixture develops. Add liquid from chickpeas if necessary. Salt lightly.


Roasted Rapeseed

Roast rapeseed in a hot pan while with continuous moving. Add maple sugar and combine with rapeseed while tossing continuously. Spread onto a tray to cool.


Wild Broccoli

Blanche broccoli in saltwater, refresh in ice water and dap lightly. Melt butter in a pan and allow to froth up lightly. Briefly baste broccoli in the pan with butter, salt if necessary. Arrange on finished tarte flambée.


Tarte Flambée 

Before baking spread walnut hummus onto dough. Place tarte bases onto trays lined with parchment paper. Bake in preheated oven at 240 °C for approx. 4 minutes.


Assembly

Cover baked tarte flambée with grated goat cheese as desired. Place wild broccoli on the top. Sprinkle with some rapeseed and garnish with cress.