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).
🍅 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
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!