Table of Contents
- Zero Food Waste – Repurposed ingredients used in this recipe
- Delicious zero-waste tart recipe
- Chickpeas and their liquid ‘Aquafaba’
- Vinegars and Mustard
- Dried Garlic and Onion Powder
- Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Ketchup: Step by step instructions
- Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Ketchup
Zero Food Waste – Repurposed ingredients used in this recipe
Chickpeas & Aquafaba -A whole can of chickpeas and their liquid (aquafaba) are used to make the savoury filling.
Tomato Paste & Dried Seasonings -Tomato paste is mixed with dried garlic and onion powder, leftover pickle juice and mustard. to make an instant tangy pickled ketchup.
Pickle Juice (fresh or leftover) – Pickle juice or saved leftover pickle juice used instead of vinegar to flavour tomato ketchup.
Delicious zero-waste tart recipe
It’s exciting when you realise how many ingredients you can use in more than one way. Whether you are making savoury or sweet dishes, jams, pickles or condiments, getting to know the flavour structure or texture of an ingredient can open up a whole new world of recipes.
Chickpeas and their liquid ‘Aquafaba’
After opening a tin of chickpeas, you’ve probably poured the liquid down the drain. Well, after reading this recipe, you will never do that again. Chickpea liquid, known as ‘aquafaba’, has a unique blend of starches, proteins and other soluble plant solids that allows it to emulsify, foam, bind and thicken. It can be used to replace eggs, whipped into a meringue or used to thicken sauces and stews.
Vinegars and Mustard
Vinegar and mustard are powerful flavourings. They can be used to season an infinite number of dishes. Never throw away a jar of pickling liquid. It’s a great substitute for vinegar. Like mustard, it can be used in salad dressings, stews, pies, cocktails or, as in this recipe, combined with tomato paste for a unique instant ketchup.
Dried Garlic and Onion Powder
Some people are sceptical. But there is no reason not to love dried garlic and onion powder. It is healthy, natural and ready to use. Not only does it save you time in the kitchen, but you need less than the fresh version and it has a longer shelf life, eliminating unnecessary food waste from forgotten fresh versions or wasted skins.
Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Ketchup: Step by step instructions
This delicious pie can be eaten hot or cold, and the cooking technique is simple enough to master at home. It’s always worth making your own shortcrust pastry, but you can use a store-bought version if you prefer. The cheddar and chickpeas go well together, and the texture of the pie filling is nice and creamy. The tangy, smoky ketchup gives it a wonderful little kick and, of course, the extra shaved gherkins add that final crunch.
1. Shortcrust Pastry: Tip the flour onto a clean work surface and place the cold butter cubes on top.
2. Use a palette knife or butter knife to cut the butter into smaller pieces, then use your fingertips to rub the butter into the flour until it resembles crumbs.
3. Sprinkle over 30ml of cold water. Gently gather the flour mixture together. Start to form a dough, kneading gently and as little as possible, just enough to make a smooth dough.
4. Lightly flour your work surface and quickly roll out the pastry to a circle slightly larger than your pie tin (1.5cm – 2cm would be ideal). Gently place the pastry in the base of the tin and press gently into the base and sides.
5. Fold the edges of the pastry under and pinch with your fingers to form a nice shape. Prick the pastry all over with a fork and chill in the fridge for 10 minutes.
6. Pickled Tomato Sauce: Combine all the ingredients for the tomato sauce in a small saucepan. Bring to the boil and simmer for 10 minutes, stirring occasionally. When the ketchup is nice and thick (not watery), remove from the heat and allow to cool.
7. Heat oven to 190°C, with a rack on the lowest shelf. Bake the cooled pastry for 20-25 minutes until golden. When ready, remove from the oven and replace the oven rack from the bottom to the middle shelf.
8. Prepare the filling: Drain the chickpeas, reserving the chickpea juice (aquafaba). Roughly chop the chickpeas. Grate the cheddar using the large side of a grater. Add 1 tbsp flour to the cheddar and stir to combine. Add the mustard and onion powder to the milk and stir to combine.
9. Pour the cheddar mixture into the tart case, making sure the ingredients are evenly distributed. Bake for 40 minutes. The tart will still wobble a little when you remove it from the oven. Leave to rest for at least 20-30 minutes to set.
10. Serve tart warm or cold with a side of pickled ketchup, sliced pickle slices and an optional fresh green salad.
Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Ketchup
Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Tomato Ketchup
Ingredients
Shortcrust Pastry
- 250g plain white flour
- 125g cold butter
- 30ml cold water
- 1/2 tsp salt
Tart Filling
- 400g tin of chickpeas
- 200g mature cheddar
- 1 tbsp flour
- 300ml milk
- 140g aquafaba, see recipe notes
- 1 tsp onion powder
- 1 tsp English mustard
Pickled Tomato Ketchup
- 100g tomato paste
- 60ml water
- 40ml leftover pickle juice
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp English mustard
Garnish
- 4 large pickles, thinly sliced lenghtways
Instructions
- Shortcrust Pastry: Tip flour on a clean work surface and place cold butter chunks on top.
- Use a palette knife or butter knife to cut the butter into smaller pieces, then use your fingertips to rub the butter into the flour until it resembles crumbs.
- Sprinkle over 30ml of cold water. Gently gather the flour mixture together. Start to form a dough, kneading gently and as little as possible, just enough to make a smooth dough.
- Lightly flour your work surface and quickly roll the pastry out into a circle slightly larger than your pie dish (1.5cm – 2cm would be ideal). Gently lay the pastry into the dish and press carefully into the base and sides.
- Fold pastry edges under, then pinch with your fingers to form a nice shape. Prick pastry all over with a fork then place in the fridge for 10 minutes to chill.
- Pickled Tomato Sauce: Combine all the ingredients for the tomato sauce in a small saucepan. Bring to the boil and simmer for 10 minutes, stirring occasionally. If the sauce starts to bubble, cover with a sieve turned upside down. This will stop the splutter but still allow the air to escape. When the ketchup is nice and thick (not watery), remove from the heat and leave to cool.
- Heat oven to 190°C and place an oven rack on the lowest shelf. Bake chilled pastry for 20 – 25 minutes until golden.
- Prepare the filling: Strain chickpeas and keep the chickpea juice (aquafaba) to the side. Rough chop chickpeas into smaller chunks. Grate cheddar on the large side of a box grater. Add 1 tbsp flour to the cheddar and stir to combine. Next, add mustard and onion powder to the milk and stir to combine.
- In a large bowl, combine chopped chickpeas, aquafaba, grated cheddar, and milk. Stir to combine, taste and season with salt and pepper.
- Remove the tart case from the oven. Move the oven rack from the bottom to the middle shelf. Pour the cheddar mixture into the tart case, making sure the ingredients are evenly distributed. Bake for 40 minutes. The tart will wobble a little when removed from the oven. Leave to rest for at least 20-30 minutes to set.
- Serve tart warm or cold with aside of pickled ketchup, sliced pickle slices and an optional fresh green salad.
