Everyone knows how to make shortcrust pastry in the traditional way with wheat flour, but chef Luc Salsedo offers you another version. A recipe for shortcrust pastry made with legumes. Instead of using wheat flour, we will use chickpea flour. You can fill it with whatever you like to make a nice savoury pie or even a quiche. Moreover, this recipe is suitable for all diets as it is gluten-free and it is also a quick and easy recipe that will allow you to introduce your guests to new flavours with a Mediterranean touch.
Enjoy your meal!

Shortcrust chickpea flour pastry

By Luc Salsedo

Accueil » Shortcrust chickpea flour pastry

Season: Whenever. It depends on the filling …

Difficulty: Easy

What are we drinking?

– A glass of white wine while preparing the tart!

Ingredients :

  • 150g of chickpea flour
  • 50g of unsalted butter
  • 50g of water
  • A pinch of salt

Recipe :

  • Heat the oven to 180 ° C
  • Soften the butter in the microwave for a few seconds, or take it out of the fridge 1 hour before starting the recipe
  • Pour the flour into a bowl and add the salt.
  • Add the butter and water
  • Mix, and mix again, until the pastry is nice and smooth
  • With a rolling pin, roll out the pastry on a floured work surface.
  • Shape the pastry into a circle or a square depending on the tart dish.
  • After placing the pastry in the dish, prick the bottom with a fork to prevent it from blistering during cooking
  • We like to bake the pastry blind before adding the ingredients to keep the pastry crispy dough!!
  • Pop into the oven for 15 mins.

Tip: Bake the pastry blind by covering with baking beans or dried chickpeas to prevent the pastry from rising during cooking!

Variation: Here we filled our tart with cooked mozzarella, bacon, leeks, and onions mixed with an egg and milk. But the options are almost endless so let your imagination run wild!!