For the Rosemary Glaze
½ teaspoon light olive oil
½ cup sliced sweet onions
½ cup sliced shiitake mushrooms (¼-inch
slices)
1 teaspoon chopped fresh rosemary
1½ cups low-sodium vegetable stock
(see page 288)
1 tablespoon white wine vinegar
1 teaspoon arrowroot mixed with
1 tablespoon water (slurry)
1 teaspoon low-sodium tamari
For the Garnish
¼ cup water
4 cups frozen peas (or freshly shucked)
2 sprigs mint
1 tablespoon sugar
⅛ teaspoon salt
To make the custard, measure the water into a
large nonstick saucepan. Slowly drizzle the
chickpea flour into the cold water, beating con
stantly with a plastic whisk to keep lumps from
forming. Bring to a boil over medium heat, stir
ring oft en.
Add the salt, white pepper, saff ron, and spice
mix. Stir to combine. Continue cooking slowly,
stirring occasionally, 15–20 minutes or until
the custard starts to thicken. Do not allow the
mixture to thicken too much; it should be the
consistency of pancake batter, not as stiff as
polenta.
Remove from the heat and stir in the lemon
juice and capers. Set aside.
To make the tart, warm the oil in a large fry
ing pan over medium-high. Cook the onions
and caraway seeds for about 10 minutes or
until the onions are wilted and browned. Re
move a generous ¼ cup of onions from the pan
and set aside for later.
Reduce the heat to medium and add the po
tatoes to the pan. Season with the salt, black
pepper, and vinegar. Cover and cook, stirring
often, for 15 minutes or until potatoes are just
tender.
Sprinkle 1 tablespoon of the Parmesan cheese
over the top of the potatoes and set aside.
Combine the ¼ cup of reserved onions
with the remaining 2 tablespoons of Parmesan
cheese and the paprika.
To assemble the tart, spray a 10-inch quiche
dish or pie plate with cooking spray.
Pour half of the chickpea custard into the
dish. Layer the potatoes over the custard, and
then add the rest of the custard. Top with the
reserved onion mixture. Gently press the on-
ions down into the custard with a rubber spat
ula. Set aside to let rest for 1 hour.
Preheat the oven to 350ºF.
Bake the tart for 45 minutes. Remove from
the oven and set aside for 10 minutes to allow
the contents to set before serving.
Make the glaze while the tart is baking.
Heat the oil in a large saucepan. Sauté the on-
ions until softened, about 2 minutes. Stir in the
mushrooms and continue to sauté for another
2 minutes.
Add the rosemary, stock, and vinegar. Boil
vigorously until reduced by half, about 15 min
utes. Strain the liquid into a small saucepan,
discarding the mushrooms and onions.
Add the slurry and the tamari to the sauce-
pan, and stir over medium heat until the mix
ture clears and thickens. Taste and adjust the
seasonings if necessary.200 • GROWING AT THE SPEED OF LIFE