CHICKPEA, EGGPLANT, AND TOMATO TARTS
Categories Bean Tomato Vegetable Appetizer Bake Vegetarian Lunch Eggplant Chickpea Phyllo/Puff Pastry Dough Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 vegetarian main-course or 8 to 10 side-dish servings
Number Of Ingredients 15
Steps:
- Make filling:
- Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
- Make tarts:
- Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
- Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
- Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
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Keily Cruz
[email protected]Yum!
Righteous Lucky
[email protected]These tarts are absolutely delicious! I'll definitely be making them again.
Fidelity Media Network
[email protected]I'm not sure what went wrong, but my tarts turned out soggy. I think I might have overcooked the vegetables.
Justine Nanozi
[email protected]These tarts are a great way to get kids to eat their vegetables. My kids loved the colorful filling and the crispy crust.
Sathi Das
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. I love that they're healthy and delicious, and they're perfect for any occasion.
The Yellow Production
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. The end result is a delicious and visually stunning dish.
Salma Elbakary
[email protected]I'm not a big fan of eggplant, but I really enjoyed these tarts. The eggplant was roasted to perfection and had a lovely smoky flavor.
Isaiah Stennett
[email protected]I made these tarts for a potluck, and they were a huge hit! Everyone loved the unique flavor combination and the flaky crust.
calen weller
[email protected]The filling was a bit bland for my taste, so I added some crushed red pepper flakes and a pinch of cayenne. It gave the tarts a nice kick!
Younig
[email protected]These tarts are a great way to use up leftover vegetables. I had some roasted eggplant and chickpeas in my fridge, and they worked perfectly in this recipe.
Faisal Lasahri
[email protected]I substituted goat cheese for the feta, and it turned out fantastic! The tangy flavor of the goat cheese complemented the roasted vegetables beautifully.
Ntungwi De Great
[email protected]The tarts were a bit too oily for my taste, but the flavor was still amazing. I'll try draining the eggplant slices more thoroughly next time.
Tala Abou chaker
[email protected]These tarts are a perfect appetizer or light meal. They're also incredibly versatile - I can imagine them with different fillings, such as spinach and feta or roasted peppers.
Devendra Shrestha
[email protected]I'm a huge fan of Mediterranean flavors, and these tarts hit the spot! The combination of chickpeas, eggplant, tomatoes, and herbs was simply divine.
Syuzi Rai
[email protected]The recipe was easy to follow, and the tarts came out looking just as beautiful as in the pictures. I'm definitely adding this to my regular recipe rotation!
Darsh John
[email protected]Absolutely loved the vibrant colors of these tarts! The contrasting hues of the roasted vegetables made them visually appealing, adding a pop of color to my lunch spread.
Shanti Chaudhary
[email protected]The flaky, buttery crust provided a sturdy base for the vibrant vegetable filling, making each bite a delightful combination of textures.
albina kilimo
[email protected]These chickpea, eggplant, and tomato tarts were a delightful culinary experience! The flavors of the roasted vegetables blended perfectly, creating a harmonious balance of savory and tangy notes.