(Serves )
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Set aside 4 spoons of the chickpeas.
Put the remaining chickpeas along with the cream and eggs into a food processor and blend to a puree.
Add the salt, cumin and crushed garlic and blend together.
Add the chopped parsley, crumbled white cheese and grated cheese. Mix briefly.
Line a 26cm baking tin with baking paper and pour in the mixture. Smooth the top and press the remaining chickpeas onto it.
Bake at 200 C for 30 minutes.
Leave to cool before serving.
This tart is delicious with a well-dressed salad.