Ingredients
For the dough
225g of cooked and drained quinoa
1 egg
120g pecorino
Salt, pepper, herbs
Rice flour (2 tbsp)
For garnish
Hummus (recipe in Note Bene)
4 eggplants
8 apricots
300g fresh goat cheese
Rocket
Olive oil
Honey vinaigrette (olive oil – honey – soy sauce and orange juice)
Preparation
Preheat the oven to 180°C (Gas Mark 6)
To prepare the dough: blend the quinoa, then add the other ingredients except the flour.
Add the flour to form a ball of dough.
Roll it out and line the tart tins.
Bake for 35 minutes – remove from oven
Cut the eggplants into thin slices – place them in a large ovenproof dish
Sprinkle with olive oil, coarse salt, pepper and rosemary.
Bake in the oven for 20 minutes – check for doneness – the eggplants should be tender.
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Slice the apricots thinly – Set aside
Crumble the fresh goat cheese
Assemble the tarts
Spread hummus on the bottom of the pie.
Arrange slices of eggplant and apricot strips – scatter the crumbled cheese over them.
Add some rocket as decoration – Pour a little honey vinaigrette over it and sprinkle with coarse salt.
Enjoy
Nota bene
Ingredients
1 small can of chickpeas
4 to 5 tablespoons of lemon juice
4 mint leaves
3 sprigs of coriander
2 tablespoons of sesame paste
1 clove of garlic
4 tablespoons of olive oil
Salt pepper
Preparation
Drain and rinse the chickpeas
Peel and crush the garlic
Place the chickpeas in the blender bowl – blend once
Add the garlic, lemon juice, herbs, tahini and olive oil – season with salt and pepper
Blend until a smooth paste is obtained.
