Savoury chickpea flour tart/sandwich filling
120ml oil olive oil or sunflower oil
1 large Egg (i used a duck egg but a hen egg is more traditional)
3/4tbsp Salt (it seems too much but i’ve reduced the amount from the original 1tbsp)
1/4tsp black pepper
1/4tsp ground cumin
Pre-heat oven to 160C. Butter a 28cmX22cm baking tin (you can use any shape, size you like but remember to adjust the cooking time accordingly)
Best eaten straight away warm from the oven.