A ridiculously easy tart, made with roasted mediterranean vegetables, on a bed of hummus, in a puff pastry casing. Makes a delicious Summer meal, picnic snack or packed lunch.
This is one of those recipes that makes me think “Why didn’t I make this sooner??” it’s so simple and SO delicious.
I have a feeling I’ll be making it very often from now on!
Just puff pastry, topped with hummus and roast Mediterranean vegetables makes the most satisfying lunch – delicious served both hot and cold (great for packed lunches).
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🍅 Ingredients
- Olive oil
- Assortment of vegetables – I used bell peppers, courgette / zucchini, red onion and baby tomatoes. Aubergine / eggplant would also be a great choice.
- Puff pastry sheet – Vegan friendly. Easy to find in most supermarkets. Just avoid the “all butter” kind and check the label to make sure.
I used Jus Rol and made sure it was left out of the fridge for about 20 minutes before unrolling. - Fresh basil
- Pot of hummus – A 300 g / 10 oz pot of your favourite hummus.
👩🍳 Step-by-step
Start by slicing the vegetables into bite-size chunks and roasting in olive oil for approximately 30 minutes.
Allow the puff pastry sheet to soften at room temperature before unrolling.
Use a sharp knife to score a 1-inch border inside the sheet. Score the centre in a criss-cross shape (this will prevent the centre from puffing up too much in the oven.)
Bake the puff pastry, according to the packet’s instructions.
Once the puff pastry is cooked, allow it to cool slightly and load it up with the hummus, spreading it within the pastry border.
Add the cooked vegetables on top.
That’s it! Ready to serve right away or can be kept refrigerated for up to 2 days and eaten cold.
🎥 Video
📖 Recipe
Mediterranean Hummus Tart (Vegan)
A super simple to make tart, filled with delicious Mediterranean flavours. Makes 1 large or 2 small tarts.
Ingredients
- 2 tbsp olive oil
- 2 medium bell peppers, sliced
- 1 small courgette / zucchini, sliced
- 1 medium red onion, sliced into wedges
- Approx 10 baby tomatoes, whole or halved
- Salt and pepper, to taste
- 1 sheet of vegan-friendly puff pastry, room temperature
- 1 tbsp chopped basil
- 1 x 300 g / 10 oz pot of hummus
- Fresh basil, torn (optional)
Instructions
- Preheat oven to 220C / 430F.
- Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
- Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
- Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet's instructions).
- Once the puff pastry is cooked, remove from the oven and top with the hummus, using as much or as little as you like. Then top with the roast vegetables.
- Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 276Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 319mgCarbohydrates 25gFiber 8gSugar 3gProtein 9g
Joyce says
Tried with Lemon Dill hummus and squeezed some fresh lemon after baking. It came out delicious.
Clare says
This was an absolute winner with us! Thank you
We didn’t have any fresh basil, so I used a basil pesto that I had just made and put that on the bottom of the pastry then the hummus and it was Devine! Drizzle with balsamic glaze and topped with rocket and everyone was drooling. So easy too
Thanks
Amy says
Love these, three of my favorite things: tarts, hummus and veggies.
Sonya says
Can you refrigerate these to be eaten the next day?
Sarah. Earnshaw says
I live on asmall island called Menorca in The Balaeric. Can you tell me where vegan puff pastry is sold hopefully just not in the states. Anything that has to be brought onto the island costs an arm and a leg. Very expensive to live here especially if you want to go vegan like me
Nicole says
Dear, most od the cheap puff pastry is vegan since they use vegetable oil instead of butter. Just check the ingridirnts list and look for butter
Adele says
I made this today, so tasty and easy to make. Thank you.
Aimee says
I’m so glad you enjoyed it, thanks Adele!
Lucie @WIN-WIN FOOD says
So simple! This is perfect, veggies and hummus are such a great combination and to make it into a full meal is a wonderful idea!
Aimee says
Thanks Lucie! Hummus is always a wonderful idea…
Linda @ Veganosity says
That crust looks so flaky and delicious. Such a vibrant and healthy recipe.
Gin says
This is so pretty and sounds completely yum! I love the idea of hummus as a bed for all those lovely veggies.
Aimee says
I can’t tell you how good it is! I just finished the rest off yesterday served cold from the fridge. YUM!
Vanessa @ VeganFamilyRecipes says
This tart looks perfect! I have a major, I mean MAJOR, hummus obsession so this is absolutely perfect for me! Thanks for such a great recipe ;)
Aimee says
Me too, Vanessa! I don’t think I’ll ever get sick of the stuff..
Kat | curlsnchard.com says
This is such a wonderful combination! I love how colorful yours turned out – and it’s a great idea to top it with hummus, don’t know why I never thought of this before!
Aimee says
I don’t know why I didn’t think of it sooner! It’s so simple and just makes delicious sense.
Jacqueline Meldrum says
What a gorgeous tart. I’ve not made one like this for ages. I usually top mine with pesto then either mushrooms or balsamic roasted cherry tomatoes, but this looks much more colourful and interesting. You’ve inspired me to make it your way. Stumbled, pinned and yummed. I’ve scheduled this across a lot of my Pinterest boards for this week, so hopefully you’ll see a lovely surge in new readers.
Aimee says
Well aren’t you lovely, Jacqueline! Thanks for sharing :-) I love the idea of adding a bit of pesto too, might have to try a pesto version next time!
Sophia @Veggies Don't Bite says
This looks SO good! I love the combo of the hummus and veggies on the puff pastry. I can totally see why you eat this for days…
Aimee says
Thanks Sophia! Just finished the rest of it yesterday cold from the fridge – still tasted amazing!
Mary says
There is no way this masterpiece is easy to make. Can’t wait to try this out this weekend. It looks delicious :)
Aimee says
Haha! But fortunately it is SO easy, Mary. Let me know if you try it :-)
Jenn says
Anything on puff pastry is delicious! But especially hummus and roasted veggies. Yum!
Aimee says
I agree! Thanks Jenn :-)
Rebecca @ Strength and Sunshine says
Simply lovely! The perfect light plate <3 Now I only wish they made vegan and gf puff pastry :P Haha!
Aimee says
I actually saw gluten-free puff pastry in the supermarket the other day, didn’t check to see if it was vegan though. I’ll have a look next time!
Erin says
I kind of have a hummus obsession. I could honestly eat it straight from the tub (tehehe) This tart is calling my name!
Aimee says
Me too. I’m basically like winnie the pooh eating honey out of the jar with his paws, when it comes to hummus!
Valerie says
What size is a large pot of hummus? A litre? I’d like to make this, but am not sure just how much hummus to use. Thanks.
Aimee says
Standard-sized hummus pots from the supermarkets are around 250g I think, the pot I used was 230g – you might not use all of it, depending on how much hummus you want to add to the tart! Hope that helps. Let me know how it goes :-)