Tarte Flambée with Walnut Hummus, Rapeseed and Broccoli



For the Walnut Hummus
1 cup chickpeas (cooked, without liquid)
1 cup California walnuts
1 tsp salt
2 tsp chili
1 tsp cumin
For the Roasted Rapeseed
1/2 cup rapeseed (washed)
2 tbsp maple sugar
For the Wild Broccoli
3 cups wild broccoli
2 tbsp butter
For the Tarte Flambée
4 ready-made tarte flambée bases
some goats cheese


On this vegetarian tarte flambée, delicious walnut hummus harmonizes perfectly with the topping.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.


Walnut Hummus

Mix all ingredients in a blender until a homogenous mixture develops. Add liquid from chickpeas if necessary. Salt lightly.

Roasted Rapeseed

Roast rapeseed in a hot pan while with continuous moving. Add maple sugar and combine with rapeseed while tossing continuously. Spread onto a tray to cool.

Wild Broccoli

Blanche broccoli in saltwater, refresh in ice water and dap lightly. Melt butter in a pan and allow to froth up lightly. Briefly baste broccoli in the pan with butter, salt if necessary. Arrange on finished tarte flambée.

Tarte Flambée 

Before baking spread walnut hummus onto dough. Place tarte bases onto trays lined with parchment paper. Bake in preheated oven at 240 °C for approx. 4 minutes.


Cover baked tarte flambée with grated goat cheese as desired. Place wild broccoli on the top. Sprinkle with some rapeseed and garnish with cress.