Main image of Sun-Dried Tomato & Roasted Vegetable Tart

Sun-Dried Tomato & Roasted Vegetable Tart

1 hr + 20 min

Meal

This vegetable tart is a real eye-catcher on the table. It takes some more effort to make, but the looks and taste are totally worth it.

Servings

Total

1 hr + 20 min

Prep

30 min

Cook

50 min

Contains

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sesame

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Gluten symbol

gluten

Free from

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soy

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

  • ½ Tbsp (7 mL)
    olive oil
  • 2
    onions, chopped
  • 3
    cloves garlic, minced
  • 1⅓ cups (179 g)
    frozen green peas
  • 1 cup (150 g)
    sun-dried tomato in oil, drained
  • 1 tsp (1 g)
    dried oregano
  • 1 tsp (1 g)
    dried parsley
  • 1 tsp (1 g)
    dried basil
  • ½ tsp
    salt
  • ¼ tsp
    ground black pepper
  • ¾ cup (184 g)
  • 3 Tbsp (20 g)
    breadcrumbs, split between steps 4 and 6
  • 1 (270 g)
    large sheet of vegan puff pastry dough*
  • 1
    zucchini
  • 2
    carrots
  • 1 tsp (5 mL)
    olive oil

Optional garnish

  • fresh parsley
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Directions

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  1. Preheat the oven to 390°F (200°C).
  2. Heat a large pan over high heat, and add the olive oil. When hot, add the onions and garlic and cook for 2 - 3 minutes.
  3. Add the peas, sun-dried tomatoes, oregano, parsley, basil, salt, and pepper to the pan, and cook for another 2 - 3 minutes.
  4. Transfer the contents of the pan to a food processor, along with the hummus, and two-thirds of the breadcrumbs. Then blend this all up until smooth and creamy.
  5. Grease a 10 inch (25 cm) round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides, to about 3 cm in height.
  6. Use a fork to poke holes in the bottom of the dough and sprinkle on the remaining breadcrumbs along the base.
  7. Transfer the contents of the food processor to the tart pan, and use the back of a spoon to spread the mixture evenly in the pan.
  8. Use a potato peeler to slice the zucchinis and carrots into long, thin strips.
  9. Alternate in gently pressing these strips into the hummus mixture in a spiral pattern on the tart. When finished, roll in the overhanging dough around the perimeter to form a decorative crust around the tart.
  10. Brush a bit of olive oil on top of the vegetables and the dough around the rim.
  11. Bake on the middle rack of the preheated oven for 40 - 45 minutes, or until the crust is golden.
  12. When removed from the oven, let the tart rest for at least 10 minutes, or until ready to serve. Garnish with parsley before plating it up, and enjoy!

Notes

  • * Our puff pastry dough came pre-rolled, but you may need to roll yours out using a floured rolling pin if not pre-rolled. If this is the case, just roll the dough out to be 3 - 4 cm larger than the size of the pan on all sides.

Storage

  • This tart is best enjoyed immediately.
  • The tart can be stored in an airtight container in the fridge for up to 3 days.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 37%

breadcrumbs

large sheet of vegan puff pastry dough

Proteins 18%

frozen green peas

hummus

Fruits & Veggies 45%

onion

clove garlic

sun-dried tomato in oil, drained

zucchini

carrot

Calcium
No significant sources of calcium
Fat

olive oil

sun-dried tomato in oil, drained

hummus

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Chelsea - April 27, 2021, 2:06 a.m.

Wanted to love this but cutting it was nearly impossible. The flavor of the filling was good but the crust browned too quickly and the veggies still had way too much crunch. Cutting into it just resulted in a sloppy mess and there was no way to cut a nice slide at all. Super disappointed.

PUL Team - April 27, 2021, 7:16 a.m.

Hey there, Chelsea, thank you for sharing this with us! We’re sorry to hear the recipe didn’t turn out as planned. One idea may be to bake the tart at a lower temperature in your oven to help prevent the crust from browning too quickly and allow the veggies to crunch up more. Letting the tart sit for at least 10 minutes before cutting it also helps it cool down and harden a bit which may reduce the sloppiness when cutting. Your feedback will definitely be considered for future recipes, but we hope if you give it another try the tart turns out better 🙂


Iris - April 18, 2021, 10:59 a.m.

so yummmmmyyyyy :)))))
the blog is so amazing !!! i love that you can change the number of peoples for the recipes and that you can cross the steps when you are done. so exited to try new recipes!! the blog is perfect and the sun-dried tomato and roasted vegetable tart was divine !! <3 <3 <3

PUL Team - April 19, 2021, 3:11 a.m.

Aww this means so much, Iris! Thank you for sharing your kind words with us 🥰


Allison - April 13, 2021, 8:17 p.m.

This looks beautiful and delicious! I'd love to make it for my husband's birthday but he (and I) strongly dislike peas. Any suggestions for a replacement? Extra hummus or garbanzo beans? Thank you!

PUL Team - April 14, 2021, 8:43 p.m.

Hey Allison, great question. I imagine chickpeas would be the best bet, otherwise, edamame might also be an option. The texture will likely be a bit different (a little less creamy perhaps), but I'm sure it'll still taste great. If you do try it out, let us know how it goes for you 😊

Allison - April 17, 2021, 5:07 a.m.

Thank you! I used edamame and it was great! (Can’t compare to peas, though.) Husband and kids enjoyed it, so that’s a win! I used rainbow carrots to make it extra fun ❤️


Isabela - April 4, 2021, 2:01 a.m.

This tart is an art piece! I truly enjoyed assembling it and making something so beautiful and also so delicious. This was my mom’s birthday special meal and she loved it! I’m so glad for PUL for the amazing recipes, everyday inspiration and stunning food photography.

PUL Team - April 4, 2021, 2:32 a.m.

We're so happy you enjoyed it, Isabela! Sending to happiest of birthday wishes to your mom 🥳

PUL Team - April 4, 2021, 2:32 a.m.

We're so happy you enjoyed it, Isabela! Sending to happiest of birthday wishes to your mom 🥳


Lucia - March 27, 2021, 4:15 p.m.

This was a nice surprise! I had expected it to be decent but slightly bland, and in fact it's packed with flavour and super comforting.

PUL Team - April 2, 2021, 8:37 p.m.

We're so happy you enjoyed the tart, Lucia :D


Lpb - March 24, 2021, 7:57 p.m.

This captivating tart is a labor of love, but the beauty and flavor is worth it! Don’t skip the “setting” step after you take it out of the oven - it smelled so good the family couldn’t wait to cut into it, but it was soft!

PUL Team - April 2, 2021, 4:32 a.m.

A labour of love indeed! So glad it was worth it for you and your family 😄