Roasted Vegetable & Hummus Tart
Serves
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
1 red pepper, chopped
1 zucchini (courgette), chopped
1 onion, cut
1 cup (150g) cherry tomatoes
2 tbsp. fresh basil, chopped
2 tbsp. olive oil
1 sheet of vegan-friendly puff pastry, room temperature
4 servings of Smoked Rosemary Hummus (see recipe card in pack)
Nutrition
(Per Serving)
Calories
445
Fats
29 g
Protein
5 g
Carbs
41 g
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the red pepper, zucchini and onion and place them into a baking dish along with the cherry tomatoes and basil. Drizzle with the olive oil and place in the oven to roast for 20-25 minutes. Once cooked, remove from the oven and set aside.
- Meanwhile, place the puff pastry sheet on a baking tray lined with baking paper, and score a 3cm border around the edge of the sheet. Next, prick the middle of the pastry sheet with a fork a few times. Bake the pastry sheet according to instructions on the packaging.
- Once the puff pastry is cooked, spread over the rosemary hummus and then top the hummus with the roasted vegetables.
- This tart can be served either hot and cold.