2 cups flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup 2 tablespoons vegan margarine
2 tablespoons vegetable oil
3 tablespoons water (cold)
½ cup cooked chickpeas
½ cup of cashew Parmesan Cheese
½ cup sheep Manchego cheese, minced
¼ cup of Basil leaves, ribbon cut
1 medium onion, thinly sliced
Zest of one lemon
3 large tomatoes, sliced
2 cloves of garlic, minced
2 tablespoons of finely chopped pistachios
1 tablespoon Olive Oil
Salt and Pepper to taste
Place in the food processer the flour, sugar, salt, and margarine and pulse until pea size crumbs have formed. Then turn on and slowly add the water and oil, once a ball starts to form. Stop, turn out onto a floured surface and form into a ball, then flatten to a disk, wrap in plastic wrap and chill for at least 4 hours.
Roll out into a 10 ½ inch round and place in a parchment line tart pan, return to fridge and chill until ready to use.
Preheat oven to 450 degrees
In the food processor pulse together the chickpeas, pistachios, oil, garlic, lemon zest and seasoning.
Remove dough from fridge and brush the dough with almond milk.
In a small bowl mix together the cheeses and sprinkle half on top of the dough. Then add half of the chickpea mixture, spread evenly. Then add the onion slices on a single layer, then top with the remain cheese and chickpea mixture. Now start add the tomatoes slices in a circle, season.
Bake for 15 to 18 minutes, or once crusts golden and tomatoes begin to char. Remove from oven, let cool for 10 minutes, remove from pan and garnish with the Basil – serve.