Smug

This little beauty was inspired from the owner of my favourite antique store in New Plymouth called Chads. Chad himself was given the stern word from his wife to trim down on his (I can only imagine) magically beautiful personal collection.  It just so happened my weekly visit in store timed perfectly with this kitchenware cull. 

I managed to get my greasy little paws (much to his despair) on some of his favourite pieces including this petite enamel slice baking tray and the gorgeous 1970's cooling rack. The tray was his favourite- he listed off several of his go to recipes for pies and tarts he himself used to make in it,

 I left the store feeling both smug and inspired from his descriptive flavour combinations, for this chickpea flour, ricotta and vegetable flan.

Recipe:

Filling. 

2 Duck eggs 

2 Chicken eggs 

(both happy)

(if you cant get duck 5 chicken eggs will do)

handful of basil

3 sprigs of thyme 

1/4 cup pinenuts 

2 cups of chopped mixed dark greens

(i used spinach, kale, silverbeet and beet tips)

3/4 cup chickpea flour

200g ricotta

1/4 cup grated parmesan 

1 ts za'atar spice mix

1/2 tsp chilli flakes

s&p

Topping. 

1 large tomato sliced 

2 zucchini sliced

2 sprigs oregeno stalks removed 

Preheat oven to 180 degrees.

Grease and line with baking paper a thin baking tray.  

Beat eggs until combined then add all of the remaining filling   ingredients together except for the flour. Mix until everything is evenly distributed then siv the flour until just coming together in a wet batter. Pour into the prepared tin and make a lattice with tomatoes and zucchini sprinkling over the oregano leaves at the end. 

Bake for 20-30 minutes until golden, puffed and cooked through. 

x

Abbey