Sformato di ceci con la zucca
chickpea tart with a winter squash crust
Ingredients:
1/4 cup extra-virgin olive oil
1 clove garlic, peeled and smashed
3 sage leaves, lightly crushed
Leaves of 1 sprig rosemary
1 small winter squash, quartered,
or 1 wedge of a large winter squash, peel
left on, seeds and strings removed
2 tablespoons unsalted butter
2 (15-ounces) cans chickpeas
2 large eggs
About 1/2 cup whole milk
Fine sea salt to taste
Freshly ground black pepper to taste
1/3 cup grated aged cheese such as
Parmigiano Reggiano, grated on the
large holes of a box grater.
Directions:
1. Preheat the over to 350 degrees F. Combine the olive oil with the garlic, sage, and rosemary in a small saucepan. Cook gently over low heat to infuse the oil, then set the mixture aside.
2. Cut the whole squash or large wedge of squash into slices, wrap them in aluminum foil, and roast them until soft, about 40 minutes. Leave the oven on when the squash is cooked.
3. Butter a round or oval springform pan. Line the bottom and sides with parchment paper and butter the parchment paper as well. Cut the cooked squash into thin slices and use them to line the bottom and sides of the pan, bending them slightly to fit and overlapping them.
4. Drain the chickpeas, rinse, drain again, and puree in a food processor fitted with the metal blade or in a blender, along with the eggs and enough milk to make a thick puree. (Gradually drizzle the milk in through the feed tube with the machine running.) Season with salt and pepper.
5. Pour the olive oil through a small sieve to remove the garlic, sage, and rosemary. Pour the flavored oil into the chickpea mixture and puree or blend to combine.
6. Transfer the chickpea mixture to the springform pan and spread it evenly over the squash. Sprinkle on the grated cheese and bake until the top is browned and crusty and the chickpea mixture is set, about 40 minutes. Allow the tart to cool slightly before un-molding it. Serve it warm or at room temperature.
Serve 8 Cooking Time: 1 hour 30 minutes
~Bella
