Courgette & Tomato Tart

A tasty tart with a chickpea crust, perfect for a summer lunch.

200g cooked chickpeas or 1 can, drained and rinsed
40g flour
2tbsp corn flour
1/2tsp baking powder
2tbsp poppy seeds
Pinch of salt
2tbsp olive oil + extra
1 can artichoke hearts, drained and rinsed
2 sprigs basil, leaves chopped
1 clove garlic, peeled and minced
1 large courgette, thinly sliced
1 or 2 long tomatoes, thinly sliced
2 sprigs fresh thyme
Salt and pepper

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