Spanish Roasted Pepper and Chickpea Tart

Spanish · Autumn · 90 min · Serves 6 · By Lesapor Test Kitchen

Warm up your autumn evenings with this savory Spanish-inspired tart, featuring roasted peppers and chickpeas. The combination of fresh vegetables, creamy cheese, and a hint of smoked paprika makes for a delightful dish that pairs well with a crisp salad or a hearty soup. Perfect for a cozy meal that still delivers on flavor and nutrition.

Ingredients

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 large red bell peppers, roasted and sliced
• 1 cup canned chickpeas, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Method

1. Preheat the oven to 400°F (200°C). Place the puff pastry on a baking tray lined with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté until softened, about 5 minutes.
3. Add the roasted red bell peppers and chickpeas to the skillet. Season with smoked paprika, ground cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
4. Spread the vegetable mixture evenly over the puff pastry, leaving a 1-inch border around the edges. Sprinkle with crumbled feta cheese.
5. Fold the edges of the pastry over the filling, pleating as necessary to create a border. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
6. Remove from the oven and allow to cool slightly. Garnish with chopped parsley before serving.