Festive Chickpea Tart Food

TOMATO TART WITH CHICKPEA CRUMBLE

Tomato Tart with Chickpea Crumble image

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.

Provided by Katherine Sacks

Categories No Meat, No Problem Dinner Vegetarian Summer Tomato Chickpea Pistachio Tart Parmesan Cheese

Yield 2 servings

Number Of Ingredients 15

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

Steps:

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.
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.

FESTIVE CHICKPEA TART

Festive Chickpea Tart image

This was in Veg News a few years ago. It kind of tastes like Thanksgiving, but in pie form. It's vegan. It's delicous.

Provided by fay hutch

Categories Savory Pies

Time 1h18m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 cup onion, diced
3/4 cup celery, diced
5 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (14 ounce) can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup walnuts
2 tablespoons fresh lemon juice
2 teaspoons tamari
1 1/4 cups frozen chopped spinach
3 1/2 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 (9 inch) prepared vegan whole-wheat pie shells, thawed
1/2 tablespoon olive oil
1 teaspoon tamari
2 tablespoons walnuts, chopped (garnish)
1 tablespoon fresh parsley, chopped (garnish)

Steps:

Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions begin to soften and caramelize. Set aside.
In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not puree). Remove half of chopped mixture from food processor and transfer to a large bowl.
Transfer sauted onions to the remaining mixture in food processor. Puree until smooth, scraping down sides of bowl as needed.
Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.

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