Carrot and Chickpea Tart

I bought two pounds of carrots, then kept not using them for their intended purpose.  While they do store for an extended period in the fridge, I didn't want to test the limits.  So "chickpea flour" on the meal calendar turned into this instead of a socca.

I bought a steamer basket at an estate sale for $2.  They probably cost just a bit more than that new, but it was there and in really good shape.  Maybe had been used twice.  I definitely need one, so I can stop gumming up mesh strainers when I steam.  Steaming the carrots for this dish was its first adventure.

This recipe is a dirty dishes factory, even if you use an immersion blender instead of a food processor.  I knew that going in and just did the best I could.  You have been warned.

I'm including the recipe for the yogurt and feta sauce I had with it, but you could have it with anything, or even no sauce at all.  This tart would be great with a side of roasted vegetables, or as the side dish for fish or chicken.  I happened to have it with a green salad because Smart & Final was having some crazy sale on salad ingredients and I ended up with a week's worth for $2.  Meal plans are adaptable.

1 lb carrots
*3/4 C chickpea flour
1/2 tsp salt
1 tsp curry powder
*1/2 C (about 2) chopped green onion
*1/4 C cilantro or parsley

1.  Peel carrots and trim off tops.  Chop into pieces and place in a steamer basket in a pot over 1" water.  Close lid, bring water to a boil over medium-high heat, and steam until easily pierced with a fork, about 20 minutes.  Remove carrots to cool and dry out a bit.

2.  Preheat oven to 350º and grease an 8" pie pan with oil or pan spray.

3.  Place carrots, salt, curry powder, green onion, and cilantro in a food processor and pulse into a slightly chunky paste.  I wanted this to have some texture, and for the herbs to be visible.  If you run it all the way, green and orange make brown, and I didn't want that.

4.  In a bowl (or back in the original steamer pot), stir together purée and chickpea flour into a paste.  Pat into the cake pan.  If you plan to fill the finished tart with a sauce or other topping, make a rim around the edges.  Bake until set, about 30 minutes.

5.  Allow tart to cool in pan about 10 minutes, to firm up a little, but remove it while still warm so the oil hasn't hardened yet.  If you want to serve this in one piece, a removable-bottom tart pan or springform might be a good choice.  None of mine were the right size, so I cut wedges.  Serve warm or room temperature, with a sauce if desired.

Yogurt & Feta sauce

1 C plain yogurt
*1/2 C crumbled feta cheese
*1/4 tsp celery salt
*1/4 tsp sumac
1/4 tsp cumin

1.  Stir together all ingredients while the tart is baking.  Rest in the refrigerator until ready to use.

Serves 4-6

Difficulty rating  :)