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Zero Food Waste Recipe Cheddar Chickpea Tart on a grey stone kitchen top next to a cripsy green salad, sliced pickles and a pickled tomato ketchup in a small bowl
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Zero Waste Food Recipe: Cheddar Chickpea Tart with Pickled Tomato Ketchup

Flakey shortcrust pastry base, cheesy nutty filling and a tangy addictive sauce
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 6

Equipment

  • This recipe requires a 25cm pie dish
  • Chickpeas: Check the back of the tin to ensure ti has 140g liquid when drained

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.