About 40 minutes
Savory Pesto Chickpea Tart
2 frozen pie crusts
1 tin (398ml) chickpeas, rinsed and drained
6 tbsp basil pesto
1 onion, chopped
1/3 c sundried tomatoes (packed in oil is best), drained and sliced
1 c mozzarella, grated
1 tsp garlic granules
½ tsp salt
10 cracks fresh black pepper
Drizzle of chili oil (optional) to garnish
6 fresh basil leaves, chiffonade, to garnish
- 4 c salad greens
- 1/2 c cherry tomatoes, halved
- 1/3 English cucumber, chopped
- 1/4 onion, cut into slivers
- drizzle of olive oil and apple cider to dress the salads
Step by Step Instructions
Take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet.
Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.
Set the oven to 400°.
While the pie crusts are thawing sauté the onions in a bit of butter over medium heat until they begin to brown.
Add the chickpeas garlic granules, salt and pepper, sauté for 5 minutes then set aside.
When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.
Spread 3 tbsp of basil pesto evenly over each crust.
Share the chickpea mixture over each crust in a single layer, scatter half of the mozzarella over each crust then scatter the sundried tomatoes on top. Pop the tarts into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 8 to 10 minutes, until the edges of the tarts are golden brown.
When the tarts are golden brown remove them from the oven. Share the salad greens to one side of each of 4 plates. Scatter the tomatoes, cucumber, and onion over the greens, then drizzle with oil and vinegar.
Slice the tarts into 8ths, the serve the slices beside the salad, then sit down and enjoy the delicious flavors of the fabulous, meatless dinner that you just created!