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
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.
Recipe notes
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