Saffron Chickpea Crust Tartlets

Ingredients

• All-purpose flour1 1/4 cups
• Butter6 tbsp, cold and cubed
• Cold water3 tbsp
• Saffron threads1 pinch
• Chickpeas1 can (15 oz), drained and rinsed
• Shallot1 small, finely chopped
• Garlic2 cloves, minced
• Ground cumin1 tsp
• Tomato paste1 tbsp
• Plain yogurt1/3 cup
• Egg1
• Parsley2 tbsp, chopped

Method

1. 1Rub the saffron threads into the cold water and let them bloom for 5 minutes.
2. 2Make the crust by cutting the butter into the flour with a pinch of salt until crumbly, then mix in the saffron water just until a dough forms.
3. 3Chill the dough for 15 minutes, then roll it out and line four small tart pans or muffin cups.
4. 4Mix chickpeas, shallot, garlic, cumin, tomato paste, yogurt, egg, and parsley in a bowl, mashing about a third of the chickpeas for a thick filling.
5. 5Spoon the filling into the crusts and bake at 400°F until the edges are golden and the centers are set, about 20 to 25 minutes.
6. 6Cool slightly before unmolding and serving warm.

Tips

• For a deeper color, brush the crust with a little egg wash before baking.
• Do not overwork the dough; a tender crust depends on keeping the butter cold.
• These tartlets pair well with a simple tomato-cucumber salad.

Nutrition