Hello everyone! Today I propose a nice savory recipe: a PUFF PASTRY PIE FILLED WITH A CHICKPEA CREAM AND ENRICHED WITH A FLOWER OF THINLY SLICED POTATOES. It only takes ten minutes to prepare, it's very easy but also delicious! It's great served as an appetizer, a quick dinner, a second course, or a main dish, and since it doesn't contain meat or derivatives, it's perfect for those following a vegetarian or vegan diet. Try it, I'm sure you'll like it!!!
First, peel the potatoes and, using a mandoline or a knife, slice them very thinly. Place the sliced potatoes in a bowl with cold water.
Drain the canned chickpeas and pour them into a plastic jug.
Add about 20/30 ml of water, a drizzle of oil, a pinch of salt, pepper, and the teaspoon of tomato paste. Blend everything until you create a nice cream.
Now, drain the potatoes from the water and dry them well using paper towels.
Unroll the puff pastry and place it on a baking pan with a diameter of about 22/24 cm.
On the base, pour the chickpea cream and then arrange the potatoes in a spiral. Finish with a drizzle of oil, salt, pepper, and chopped rosemary.
Fold the edges of the pastry and trim the excess parchment paper.
Bake in a preheated oven at 200 degrees for about 25/30 minutes.
Baking pan, parchment paper, mandoline, plastic jug.
Store in the fridge for no more than 2/3 days.
Italy
| Energy (kcal) | 159.33 |
| Carbohydrates (g) | 20.67 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 6.82 |
| of which Saturates (g) | 3.58 |
| Protein (g) | 3.48 |
| Fiber (g) | 3.28 |
| Sale (g) | 0.16 |
