The Leek Almond Chickpea Tart is a savory masterpiece that combines creamy, nutty, and earthy flavors in every bite. Tender leeks, roasted almonds, and hearty chickpeas come together in a golden, flaky crust that’s both satisfying and wholesome. This dish is a perfect balance of textures—crispy edges, a velvety filling, and a subtle crunch from the almonds. Ready in just under an hour, it’s an ideal centerpiece for a cozy dinner or a show-stopping addition to your next gathering.
Each slice offers a harmonious blend of rich, savory notes and a hint of sweetness from the caramelized leeks. The almond flour adds a delicate nuttiness, while the chickpeas provide a protein-packed boost. Whether you’re a seasoned cook or just starting out, this tart is surprisingly simple to make yet feels elegantly indulgent. It’s a dish that’s as nourishing as it is delicious, leaving you and your guests craving just one more bite.
Ingredients for Leek Almond Chickpea Tart
- For the socca:
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons extra-virgin olive oil, divided
- ½ garlic clove, minced
- Sea salt and fresh black pepper
- For the almond-herb spread:
- 1 cup almonds, blanched, skins removed*
- ½ garlic clove, coarsely chopped
- ½ teaspoon miso paste (substitute with extra salt if unavailable)
- Juice and zest of one small lemon
- 1 teaspoon nutritional yeast (optional, can be skipped)
- ½ to ¾ cups water
- 1-2 tablespoons extra-virgin olive oil
- ¼ cup mixed chopped herbs (e.g., chives, parsley, dill), plus extra for garnish
- Sea salt and fresh black pepper
- For topping:
- 2 small leeks, thinly sliced (white and light green parts only)
- Sliced almonds, toasted
- Reserved chopped herbs
Step-by-Step Instructions
- Make the socca: In a medium bowl, combine chickpea flour, water, 2 tablespoons olive oil, garlic, and a pinch of salt and pepper. Whisk until smooth, cover, and let soak for 30 minutes.
- Preheat the oven to 450°F (232°C) with a 12-inch cast-iron skillet inside.
- Make the almond-herb spread: In a high-speed blender, combine almonds, garlic, miso, lemon juice and zest, nutritional yeast, ½ cup water, 1 tablespoon olive oil, and pinches of salt and pepper. Blend, adding more water or olive oil as needed, until creamy. Stir in ¼ cup herbs, then refrigerate.
- Once the oven is preheated and the socca batter has rested, carefully remove the skillet and add the remaining 1 tablespoon olive oil, brushing to coat the pan. Pour in the batter and bake for 12-15 minutes, until edges are set.
- Heat the broiler and brush the socca with olive oil if it looks dry. Broil for a few minutes until the top is spottily browned. Let cool slightly.
- Prepare the leeks: Heat a drizzle of olive oil in a small skillet over medium heat. Sauté the leeks with a pinch of salt for 1-2 minutes until softened.
- Assemble the tart: Spread the almond-herb spread over the cooled socca (you may not need all of it). Top with sautéed leeks, toasted sliced almonds, and a sprinkle of reserved herbs. Serve and enjoy!
Perfect Pairings: Serving Suggestions
This Leek Almond Chickpea Tart shines as a light lunch or appetizer. Serve it with a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. For a heartier meal, pair it with roasted vegetables like zucchini or carrots. A dollop of tangy yogurt or hummus on the side adds extra creaminess and flavor.
Make It Your Own: Recipe Variations
Feel free to get creative with this versatile tart! Swap the leeks for caramelized onions or sautéed mushrooms for a different flavor profile. If you’re not a fan of almonds, try using cashews or sunflower seeds in the spread. For a spicier kick, add a pinch of red pepper flakes to the almond-herb blend.
Time-Saving Tips for Busy Cooks
To save time, prepare the almond-herb spread a day ahead and store it in the fridge. You can also slice the leeks in advance and keep them in an airtight container. If you’re short on time, skip the broiling step—the socca will still be delicious with just the initial bake.
Storage and Reheating Made Easy
Store any leftover tart in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F for 5-7 minutes to maintain its crispness. Avoid microwaving, as it can make the socca soggy.
Essential Equipment Guidance
A 12-inch cast-iron skillet is key for achieving the perfect socca crust. If you don’t have one, a well-seasoned oven-safe skillet will work too. A high-speed blender is ideal for the almond-herb spread, but a food processor can also do the job—just blend until smooth and creamy.
Leek Almond Chickpea Tart
Ingredients
For the socca:
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons extra-virgin olive oil, divided
- ½ clove garlic, minced
- Sea salt and fresh black pepper
For the almond-herb spread:
- 1 cup almonds, blanched, skins removed
- ½ clove garlic, coarsely chopped
- ½ teaspoon miso paste if you don’t happen to have it on hand, just add extra salt, to taste
- Juice and zest of one small lemon
- 1 teaspoon nutritional yeast again, if you don’t have it, skip it
- ½ to ¾ cups water
- 1-2 tablespoons extra-virgin olive oil
- ¼ cup mixed chopped herbs, plus extra for garnish – I used chives, parsley & dill
- Sea salt and fresh black pepper
For topping:
- 2 small leeks, thinly sliced, white and light green parts only
- Sliced almonds, toasted
- Reserved chopped herbs
Instructions
- Make the socca: In a medium bowl, combine the chickpea flour, water, 2 tablespoons olive oil, garlic, and salt and pepper. Whisk until smooth, cover, and set aside to soak for 30 minutes. Preheat the oven to 450 with a 12-inch cast-iron skillet inside.
- Make the almond-herb spread: In a high speed blender, combine the almonds, garlic, miso, lemon juice and zest, nutritional yeast, ½ cup water, 1 tablespoon olive oil, and pinches of salt and pepper. Blend, adding more water and/or olive oil as needed to get your blade moving and to create a creamy, paste-like consistency. Pour into a smaller bowl and stir in the ¼ cup herbs. Taste and adjust seasonings. Place in the refrigerator while your socca cooks. When you’re ready to use the spread, you may need to thin it with a bit more water.
- When the oven is preheated and your socca batter has rested for 30 minutes, remove the preheated skillet from the oven with a pot holder, add the remaining 1 tablespoon olive oil, and brush to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 12 to 15 minutes, until the edges of the pancake have set. Heat the broiler and brush the top of the socca with a little olive oil if it looks dry. Broil socca for a few minutes, until its top is spottily browned. Let your socca cool a bit before assembling with the almond spread.
- In the meantime, heat a drizzle of olive oil in a small skillet over medium heat, and sauté the leeks with a pinch of salt for a minute or two. When your socca has cooled, layer on the almond herb spread (you might not use it all), sautéed leeks, sliced almonds, and a sprinkle of the remaining herbs.