Tomato Tart with Chickpea Crumble

Ingredients for Tomato Tart with Chickpea Crumble

• 1 (210g) prepared pie crust or homemade pie dough, defrosted

• Plain flour (for surface)

• 60g 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 teaspoons finely grated lemon zest

• 1/4 teaspoons kosher salt

• 1/8 teaspoons freshly ground black pepper

• 50g grated Parmesan (about 80g ), divided

• 50g grated Gruyère (about 50g ), divided

• 40g thinly sliced sweet onion, such as Vidalia

• 300g multicolored cherry tomatoes, halved

• 1 large egg, beaten to blend

• 1/4 cup basil leaves, coarsely chopped

Preheat oven to 232°C. 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.

Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.

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.

Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16–18 minutes.

Top tart with basil and cut into wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.