Tart with chard and hummus (chickpea spread) - very tasty tart, great for breakfast for those on the Chrono diet.
Tart with chard and hummus (chickpea spread) - Dana Drobnjak - Recipes and Cookbook online
Tart with chard and hummus (chickpea spread) - very tasty tart, great for breakfast for those on the Chrono diet.
- 125 g of rye flour
- 125 g of barley flour
- 1 tablespoon olive oil (or melted fat)
- 1 teaspoon of baking powder
- 0,5 teaspoons of salt
- 1,5 dcl of carbonated water
To charge:
- 200 g Swiss chard (peeled, chopped, and can be spinach or nettle)
- 1 teaspoon of olive oil
- 1 clove of garlic
- 300 g hummus (chickpea spread)
- 50 g of young cheese
- so
- 0,5 piece of red pepper (fresh, can also be frozen)
- ground pepper
- Place rye and barley flour, salt, melted fat, baking powder and carbonated water in a bowl. Knead the dough into a ball and let it rest for 30 minutes.
During this time, make the filling.
Peel the Swiss chard, drain well from the water and finely chop it, then fry it a little in 1 teaspoon of olive oil (just enough to cover the Swiss chard with oil) and add 1 clove of garlic pressed on a garlic press.
Season with salt and pepper and add 50 g of shredded young cheese.
- Roll out the remaining dough in a tart pan with a diameter of 25 cm. Line the sides of the bowl with the dough and prick with a fork.
Put boiled chard with cheese over the dough, then put a layer of hummus (chickpea spread).
Put chopped red pepper on the hummus.
Bake at 180 degrees for about 30 minutes.
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