Brussels sprout, chard and watercress socca tart

Ingredients

• 200g gram flour (chickpea flour)
• 1 tsp ground caraway seeds
• Salt and pepper
• 2 tbsp olive oil
• 200ml water
• 40g watercress leaves
• 1 clove garlic
• 50ml olive oil
• a squeeze of lemon juice
• 200g brussels spouts
• 2 shallots, finely sliced
• 75g chard or kale leaves
• 30G hazelnuts, toasted
• Squeeze of lemon juice
• 30g soft goat’s or ewe’s cheese