Gluten Free Chick Pea Pastry

Each Bake serves 6 and are generally vegetarian
This is based on the Neapolitan dough called Socca you can add some crushed garlic which they would do. I then cover it and use it as a pizza it will serve 6-8 depending on the portion size. Freezes well. I have given some options for toppings at the end of the recipe which include non-vegetarian ones too. The choice is yours depending on your diet.

400g (8oz) chickpea flour (gram)
200g (4oz) vegetarian margarine
About 75ml (2-3 tbsp) cold water
Seasoning
CLING FILM (SARAN WRAP)

Either by hand or in a processor mix the flour and the fat until you have a crumb like mixture. Gradually add the water – you may not need all of it as the uptake varies depending on the flour – and work until you have a fairly sticky ball of dough.

Line a board with cling film. Place pastry on top and flatten slightly with your hand. Cover with another large piece of cling film. Roll out to required shape. IF YOU DON’T USE THE FILM IT STICKS EVEN WITH A FLOURED ROLLING PIN. Remove top film layer.

Grease a standard baking sheet and then flour it., place over the pastry, flip the board. Remove the other layer of cling film. Bake for 10 minutes to seal in a hot oven 160 fan

Cover with topping and return to the oven for 30 minutes.

Toppings
Roasted Pumpkin, Onion & Blue Cheese Open Tart
Thinly slice a small pumpkin (or squash), & 2 large onions toss in olive oil with a good handful of the seeds from the pumpkin. Arrange over the tart and then cover with some blue cheese.

Roasted Fennel and Red Pepper Open Tart
Slice and roast the fennel and peppers as the pumpkin use a goat’s cheese over the top.

Or any topping you fancy really –

If you are not vegetarian then you could use

Anchovy and Tomato Open Tart
Arrange slices of tomato and anchovy over the tart and bake – sprinkle with parmesan

Gluten Free Salami & Mushroom Open Tart
or sausage with tomato (fresh or roasted), mushrooms, onions and green peppers.

Gluten Free Chick Pea Pastry Tray Bake