A showstopper of a tart in both looks at taste – the perfect centerpiece for your veggie Easter guests.
Pre heat the oven to 180oC/ 350oF/ gas mark 4
Drain the chickpeas and whizz in a food processor with the tahini, oil and Green Tomato Chutney until smooth. Taste and add more chutney if desired.
Heat a tbsp of oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Continue until all the courgette and aubergine is cooked and golden.
Grease a 20cm flan tin. Roll out the pastry until 2cm bigger than the tin then line the tin with it ensuring the pastry is pushed right into the sides and leaving an overhang for shrinkage. Prick the bottom of the pastry case and put in the fridge for 15 mins.
Blind bake for 10 mins, remove the baking beans and bake for a further 5 minutes until golden. Allow to cool and carefully trim off any excess pastry.
Spread the houmous evenly over the cooled crust and arrange alternate rounds of courgette and aubergine slices over the top. Sprinkle with parmesan and bake in the oven for 5 mins until hot.
400g tin of chickpeas
1 tbsp tahini
Extra virgin olive oil
320g ready-made shortcrust pastry
2 courgettes cut into rounds 5mm thick
1 aubergine cut into rounds 5mm thick
Salt and Pepper
Parmesan – grated