Tomato Tart with Chickpea Crumble
A beautiful savory tart featuring colorful cherry tomatoes and a unique chickpea-pistachio crumble topping, all baked in a flaky crust with Parmesan and Gruyère cheese. Perfect for a summer lunch or elegant appetizer.
Ingredients
- •1 piece prepared pie crust
- •2 tablespoons all-purpose flour
- •½ cup cooked chickpeas
- •2 tablespoons raw pistachios
- •1 tablespoon extra-virgin olive oil
- •1 clove garlic
- •½ teaspoon lemon zest
- •¼ teaspoon kosher salt
- •⅛ teaspoon black pepper
- •1¾ ounces Parmesan cheese
- •1¾ ounces Gruyère cheese
- •¼ cup sweet onion
- •2 cups cherry tomatoes
- •1 large egg
- •¼ cup basil leaves
- •coarsely chopped
Cooking Instructions
- 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.
10 min
- 2.
Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
2 min
- 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.
10 min
- 4.
Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
17 min
- 5.
Top tart with basil and cut into wedges.
2 min
