Vegetable tart with hummus and sweet potatoes

Name: Vegetable tart with hummus and sweet potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of (400 g) Fresh short pastry ready to roll out and cut out (refrigerator); 1 can(s) (425 ml) Chickpeas; 1 Garlic clove; 150 g white tehin paste (sesame paste; glass; Turkish grocery store); 1/2 TEASPOON Cumin; 7-10 Tbsp Juice of 1 lemon; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 big red pepper; 2 (approx. 200 g) Sweet potatoes; 3 TABLESPOONS Sunflower oil; 3 Onions; 3 TABLESPOONS Sugar; 4 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

French classic with oriental interpretation: Blitz hummus is combined with pan-fried vegetables on a crispy short pastry base. A quick and easy dinner out of the oven - also for guests!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of (400 g) Fresh short pastry ready to roll out and cut out (refrigerator)
1 can(s) (425 ml) Chickpeas
1 Garlic clove
150 g white tehin paste (sesame paste; glass; Turkish grocery store)
1/2 TEASPOON Cumin
7-10 Tbsp Juice of 1 lemon
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 big red pepper
2 (approx. 200 g) Sweet potatoes
3 TABLESPOONS Sunflower oil
3 Onions
3 TABLESPOONS Sugar
4 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Take the dough out of the fridge about 20 minutes before processing. Drain the chickpeas in a sieve. Peel garlic and chop finely. Puree the chickpeas, garlic, tahini, cumin and lemon juice in a tall vessel with a chopping stick, add olive oil and season with salt and pepper.
2
Grease a tart mould (12 x 35 cm). Roll out the dough on a floured work surface approx. (16 x 39 cm) and carefully place it in the tart tin, press the edges firmly and overlap slightly.
3
Cut off any excess dough. Spread all but 2 tbsp. with hummus for serving and chill for approx. 30 minutes.
4
Clean, wash and cut the peppers into strips. Peel potatoes and cut into cubes. Heat 1 tablespoon of oil in a frying pan, fry the bell peppers in it for about 2 minutes, take them out, put another 1 tablespoon of oil in the pan and fry the potatoes over a high heat for about 3 minutes, turning them over.
5
Spread the peppers and potatoes on the tart and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Peel onions and cut into fine rings.
6
Heat 1 tablespoon of oil in a frying pan, fry the onions in it, sprinkle with sugar, allow to caramelize and deglaze with vinegar. Remove the tart from the oven and cover with the onions. Add the hummus.