Chickpea flour tart with leeks and rosemary

Ingredients

For 1 serving

• Chickpea flour55 g
• Leek150 g
• Tofu150 g
• Rosemary2 g
• Mixed salad greens80 g
• Extra virgin olive oil2 teaspoons
• Baking soda1 pinch
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. Heat the oven to 190 °C, conventional. Wash the leek well, opening it up to rinse out the soil, and slice it into thin rounds.
2. Heat half the oil in a pan over medium-low heat and stew the leek with a splash of water and a pinch of salt for 10 minutes, stirring, until soft and translucent.
3. Meanwhile in a blender jug blend the tofu with the chickpea flour, a scant glass of water, the bicarbonate of soda, salt and pepper into a smooth batter.
4. Stir the leek and chopped rosemary into the batter and pour it into a small tart tin greased with the remaining oil, levelling it.
5. Bake at 190 °C for 25 minutes, until the top is golden and a skewer inserted in the centre comes out dry; let it cool for 5 minutes before cutting.
6. Meanwhile wash and dry the mixed salad and serve it alongside the tart.