Crispy Cherry Tomato Tart with Chickpea Crumble

A recipe to those of you who have tomatoes on your eyes.

Inspired by the German expression "Tomaten auf den Augen haben", literally to have tomatoes on your eyes, meaning that you're oblivious to what goes on around you. If you hadn't noticed yet, fresh, juicy tomatoes are slowly disappearing as the weary winter approaches. This crispy tart is easy and quick, perfect as an appetiser or side, and a definite people pleaser!

"Tomaten auf den Augen haben"

Ingredients

• 1 puff pastry or shortcrust pastry sheet, to your preference

• ~300g chickpeas (1.5 cups) (I like to soak dried chickpeas in advance, you can also use a can)

• 1 garlic clove, minced

• 35 mL (2.5 tbsp) extra-virgin olive oil

• ~300g (10 oz) multicoloured/red cherry or grape tomatoes

• 1/2 small yellow onion

• 40g (1.5 oz) freshly grated parmesan

• 1 egg, beaten until blended (optional, for pastry browning)

• dried thyme

Recipe

1. Preheat oven at 200°C/292°F on grill.

2. Remove the pastry from the fridge and let sit at room temperature.

3. Roughly stamp the drained and rinsed chickpeas with a potato masher or fork, adding oil and garlic with salt and pepper to taste until a chunky crumble forms. You can also pulse them in a food processor.

4. Cut tomatoes in halves (tip: use serrated knife, not a smooth knife).

5. Thinly slice the half onion

6. Line a tart tin with the pastry, leaving the paper attached for easier removal when baked.

7. Spread the crumble evenly across the pastry. Do the same for the onion slices, then the tomato halves.

8. Add the parmesan, a drizzle of olive oil, sprinkle thyme or herbes de Provence over the top, add a grind or two (or three) and some salt flakes (I like Maldon sea salt flakes).

9. Fold over the edges of the dough over the mixture and brush with the beaten egg.

10. Bake tart until crust is golden brown and tomatoes begin to burst, around 15-20 minutes.