• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

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.

• 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

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