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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Ayezele Ernest
a-e@hotmail.comI'm not a vegetarian, but I'm always looking for new vegetarian recipes to try. These tarts look like a great option.
Ariyaan Panwaar
pariyaan53@gmail.comThese tarts sound delicious! I love the idea of using store-bought puff pastry to make them.
DJ OZYMANDIAS
dj_o80@gmail.comI'm a big fan of Mediterranean food, so these tarts are right up my alley. I can't wait to make them!
Leoniza De Belen
belen-l@yahoo.comI'm not sure about the combination of chickpeas, eggplant, and tomatoes, but I'm willing to give it a try.
Spencer Read
sread39@gmail.comThese tarts look amazing! I can't wait to try them.
Harvest 2003
harvest.268@hotmail.comI'm definitely going to try making these tarts again. I think they would be great with a dollop of sour cream or yogurt.
Raymond Stclair
r@gmail.comThese tarts are perfect for a summer picnic or potluck. They're easy to make and travel well.
C Henao
c.henao64@yahoo.comI love the idea of these tarts, but I found the crust to be a bit too thick. I think I would try using a thinner crust next time.
Namra Seher
seher-namra10@hotmail.frThe instructions were a bit confusing, but I figured it out eventually. The tarts were worth the effort though!
Shefali shefali
shefalishefali34@gmail.comThese tarts were a bit too oily for my taste. I think I would try using less oil next time.
abdelaziz mido
m_abdelaziz@yahoo.comI'm not a big fan of eggplant, but I loved these tarts! The eggplant was perfectly cooked and the overall flavor was amazing.
Khalid B
b-k@hotmail.co.ukThe tarts were easy to make and turned out beautifully. The flavors were well-balanced and the crust was crispy and flaky.
Blaq Lyt
l-b89@yahoo.comI made these tarts for a potluck and they were a huge success! Everyone loved them.
Adams Annie
anniea@yahoo.comThese tarts were a hit at my dinner party! The combination of chickpeas, eggplant, and tomatoes was delicious, and the crust was perfectly flaky. I will definitely be making these again.