• Andrew BeauChamp

Tomato Tart

Updated: Apr 2




Ingredients

Crust

2 cups flour

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup 2 tablespoons unsalted butter

2 tablespoons vegetable oil

3 tablespoons water (cold)

Filling

½ cup cooked chickpeas

½ cup of Romano 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

Almond milk

Directions

Crust

Place in the food processer the flour, sugar, salt, and butter 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-lined 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 the fridge and brush the dough with almond milk.

In a small bowl, mix 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 adding the tomatoes slices in a circle.

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.

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