Name: Tomato Tart With Chickpea Crumble
Cook time: 30 minutes
Total time: 30 minutes
Yield: 2 servings
Ingredients: 1 (7 1/2-ounce) prepared pie crust or homemade pie dough, defrosted; All-purpose flour (for surface); 1/2 cup cooked chickpeas, drained, rinsed, patted dry; 2 tablespoons raw pistachios, coarsely chopped; 1 tablespoon extra-virgin olive oil; 1 small garlic clove, coarsely chopped; 1/2 teaspoon finely grated lemon zest; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 3/4 ounces grated Parmesan (about 1/2 cup), divided; 1 3/4 ounces grated Gruyère (about 1/3 cup), divided; 1/4 cup thinly sliced sweet onion, such as Vidalia; 2 cups multicolored cherry tomatoes, halved; 1 large egg, beaten to blend; 1/4 cup basil leaves, coarsely chopped

Tart crust topped with tomatoes and basil on a white plate.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's easy to double the recipe and make two tarts for a larger group.

Recipe information

Total Time
30 minutes
Yield
2 servings

Ingredients

1 (7 1/2-ounce) prepared pie crust or homemade pie dough, defrosted

All-purpose flour (for surface)

1/2 cup cooked chickpeas, drained, rinsed, patted dry

2 tablespoons raw pistachios, coarsely chopped

1 tablespoon extra-virgin olive oil

1 small garlic clove, coarsely chopped

1/2 teaspoon finely grated lemon zest

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 3/4 ounces grated Parmesan (about 1/2 cup), divided

1 3/4 ounces grated Gruyère (about 1/3 cup), divided

1/4 cup thinly sliced sweet onion, such as Vidalia

2 cups multicolored cherry tomatoes, halved

1 large egg, beaten to blend

1/4 cup basil leaves, coarsely chopped

Preparation

Step 1
Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
Step 2
Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
Step 3
Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
Step 4
Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16–18 minutes.
Step 5
Top tart with basil and cut into wedges.

TagsSavory Pie and Tart Chickpea Bean and Legume Vegetable Cherry Tomato Tomato Pistachio Nut Main Dinner Lunch Vegetarian 30 Minutes or Less Oven Bake Food Processor

Recipe notes

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