July 25, 2014

Food Moods Makeover & a Courgette & Tomato Tart


The blog has had a big makeover! After over four years of the same look, Food Moods was in need of a revamp and we’ve worked hard to create its new appearance, which I hope you’ll love as much as we do. A huge thank you goes to my hubby for his involvement; I couldn’t have done it without him! I plan on carrying on developing the blog, and you might expect a few novelties in the near future. I’m always happy to hear from you, dear reader, so don’t hesitate to write a comment or drop me an email to let me know what you think or make any suggestion.


To celebrate, I cooked a savoury tart, using a classic combination of tomato and courgette. The idea for the crust is not mine, as I got inspired by one of Emma’s recipes from her book (My Darling Lemon Thyme, Recipes from my Real Food Kitchen), and is totally genius! The base for the crust is indeed cooked chickpeas, which gives really good results: a crust easy to make, tasty and that has got a very nice texture. A few notes worth reading about this tart:
•I used a ceramic knife to slice the tomatoes and courgettes and managed to obtain thin slices, which were ideal for that kind of tart;
•The artichoke spread cook be very well replaced by olive tapenade or sundried tomato pesto, for instance;
•I used a 23cm loose-bottom cake tin to cook the tart, but a traditional tart tin could be used instead;
•A green salad came as a perfect side to the tart;
•If you like this tart, why not check other recipes I previously posted such as my Tomato, Cheese and Mustard Tart or my Courgette & Ricotta Tart with Marjoram.

Happy weekend!

Courgette & Tomato Tart with Chickpea Crust – serves 4
Crust recipe slightly adapted from My Darling Lemon Thyme, Recipes from my Real Food Kitchen, by Emma Galloway.
•200g cooked chickpeas or 1 can, drained and rinsed
•40g flour
•2tbsp corn flour
•1/2tsp baking powder
•2tbsp poppy seeds
•Pinch of salt
•2tbsp olive oil + extra
•1 can artichoke hearts, drained and rinsed
•2 sprigs basil, leaves chopped
•1 clove garlic, peeled and minced
•1 large courgette, thinly sliced
•1 or 2 long tomatoes, thinly sliced
•2 sprigs fresh thyme
•Salt and pepper

1.Preheat the oven to 180°C.
2.To make the dough, blend/process the chickpeas until ground. Transfer to a bowl and add the flours, baking powder, poppy seeds, salt and 2tbsp olive oil and mix with your hands until you obtain a ball of dough. Line a loose-bottom cake tin with baking paper and press the dough into the tin against the bottom and the sides, using your hands or the back of a spoon. Put in the oven for 10min to pre-cook, and then set aside.
3.Blend the artichoke hearts with the basil and garlic until smooth. Spread this mixture on the tart case.
4.Arrange the courgette and tomato slices alternating on the top of the tart, then sprinkle with fresh thyme leaves, season with salt and pepper and drizzle with olive oil.
5.Bake in the oven for 35min, then leave to cool down for 10min before removing the tart from the tin and serving.

Tarte aux Courgettes & Tomates dans une Pâte aux Pois-Chiches – pour 4 personnes
Pâte à tarte très légèrement adaptée d’une recette du livre: My Darling Lemon Thyme, Recipes from my Real Food Kitchen, de Emma Galloway
•200g de pois-chiches cuits, ou une boîte, égouttée
•40g de farine
•2cs de fécule de maïs
•1/2cc de levure
•2cs de graines de pavot
•1 pincée de sel
•2cs d’huile d’olive + extra
•1 boîte de cœurs d’artichauts, égouttés et rincés
•2 brins de basilic, feuilles émincées
•1 petite gousse d’ail, pelée et émincée
•1 grosse courgette, coupée en fines tranches
•1 ou 2 tomates longues, coupées en fines tranches
•2 brins de thym
•Sel et poivre

1.Préchauffer le four sur 180°C.
2.Pour préparer la pâte, mixer les pois chiches au robot/blender. Transférer dans un saladier et ajouter la farine et la fécule de maïs, la levure, les graines de pavot, le sel et mélanger avec les mains jusqu'à l’obtention d’une boule. Recouvrir le fond et les bords d’un moule à gâteau/tarte à fond amovible de papier sulfuriser et y étaler la pâte avec les mains ou le dos d’une cuillère. Mettre au four pour 10min pour précuire et mettre de côté.
3.Mixer les cœurs d’artichauts avec le basilic et l’ail jusqu'à l’obtention d’une texture crémeuse et étaler sur le fond de tarte.
4.Arranger les rondelles de tomates et courgettes sur le dessus, en alternant et en les faisant se chevaucher, puis parsemer de feuilles de thym, assaisonner de sel et poivre et arroser d’un filet d’huile d’olive.
5.Mettre au four pour 35min, puis laisser refroidir 10min avant de démouler et de servir.

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