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A mixture of pistachios and chickpeas adds filling protein and wealthy taste on this update on the conventional summery tomato tart. One tart with a quite aspect salad makes a simple dinner for 2, however it's clean to double the recipe and make two tarts for a bigger group.
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
INSTRUCTIONS
- Preheat oven to 450°F. Roll out dough on a gently floured floor to a ten 1/2" spherical. transfer to a parchment-coated baking sheet and kick back till geared up to apply.
- Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a meals processor until coarsely chopped, about 15 seconds.
- Sprinkle 1/2 of cheese over pinnacle of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea fall apart over cheese. top with onion, then tomatoes. pinnacle with closing cheese and chickpea disintegrate. Fold edges of dough over filling, tucking and overlapping barely as wanted. using a pastry brush, brush edges of crust with egg wash.
- Bake tart until crust is golden brown and tomatoes are roasted and starting to burst, 16–18 mins.
- Pinnacle tart with basil and cut into wedges.
