| For the Walnut Hummus | |
|---|---|
| 1 cup | chickpeas (cooked, without liquid) |
| 1 cup | California walnuts |
| 1 tsp | salt |
| 2 tsp | chili |
| 1 tsp | cumin |
| For the Roasted Rapeseed | |
| 1/2 cup | rapeseed (washed) |
| 2 tbsp | maple sugar |
| For the Wild Broccoli | |
| 3 cups | wild broccoli |
| 2 tbsp | butter |
| For the Tarte Flambée | |
| 4 | ready-made tarte flambée bases |
| some goats 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.
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.