Tuscan Herb Egg And Mushroom Tart Recipe

About this recipe

A savory tart packed with the goodness of eggs, mushrooms, and herbs on a chickpea flour crust. Perfect for a light yet satisfying lunch.

Ingredients

• 500G Loose Besan
• 1pc Watermelon
• 6 pcs White Eggs
• 500 g Onion
• 100 g Garlic
• 250 ml Olive Oil
• 20 g Oregano
• - Thyme
• 50 g Black Pepper
• 100 g Salt
• 50 g Parsley Leaves

Instructions

1. 1. Preheat your oven to 180°C and grease a tart pan lightly with olive oil.
2. 2. Mix chickpea flour, water, and a pinch of salt into a smooth batter. Let it rest for 10 minutes.
3. 3. Heat 1 tbsp olive oil in a pan, sauté chopped onion and garlic until fragrant.
4. 4. Add sliced mushrooms to the pan and cook until softened and slightly browned.
5. 5. Season the mushrooms with oregano, thyme, black pepper, and salt. Stir well and set aside.
6. 6. Beat the eggs in a bowl and mix with the cooked mushroom mixture.
7. 7. Pour the chickpea batter into the greased tart pan and spread it evenly.
8. 8. Pour the egg and mushroom mixture over the chickpea batter in the tart pan.
9. 9. Bake the tart in the preheated oven for 25 minutes, or until the edges are golden and the center is set.
10. 10. Remove the tart from the oven and let it cool for 5 minutes before slicing.
11. 11. Garnish with freshly chopped parsley and serve warm.