Main image of Sun-Dried Tomato & Roasted Vegetable Tart

Sun-Dried Tomato & Roasted Vegetable Tart

1 hr + 20 min


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.



1 hr + 20 min


30 min


50 min


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  • ½ Tbsp (7 mL)
    olive oil
  • 2
    medium 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
  • 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
  • 2
  • 1 tsp (5 mL)
    olive oil

Optional garnish

  • fresh parsley
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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!


  • * 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.


  • 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%


large sheet of vegan puff pastry dough

Proteins 18%

frozen green peas


Fruits & Veggies 45%

medium onion

clove garlic

sun-dried tomato in oil, drained



No significant sources of calcium

olive oil

sun-dried tomato in oil, drained


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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Marloes - Aug. 5, 2021, 3:26 p.m.

Yesterday I made this quiche for the second time. My family loves it! My husband mentioned he likes this quiche best of al the quiches I make. My daughter, who is almost 2 years old, ate everything and even wanted more of the veggies. Thank you for the great recipe!

PUL Team - Aug. 5, 2021, 4:19 p.m.

Aw we're so happy to hear this, Marloes! It's so appreciated 🤗

Aleksandra Jonczak - Aug. 3, 2021, 4:56 a.m.

When I made this recipe for the first time, I had to make it again the next day. It's quite easy to put together, it smells amazing... and tastes even better! I don't shred the veggies - cutting them into circles and arranging them into a spiral pattern does the trick for me! Love it, highly recommend it to anyone.

PUL Team - Aug. 5, 2021, 4:23 a.m.

So glad you're enjoying the tart, Aleksandra, love the spiral pattern idea!

Viktoriia - Aug. 2, 2021, 10:25 a.m.

It is delicious, however, it didn't turn out as beautiful as on the pictures. With the peeler I have it made the stripes super thin and it was merely impossible to stick them properly.
Next time I will do it in bite-size portions, either as muffins or little envelopes.

PUL Team - Aug. 4, 2021, 11:36 a.m.

Hey Viktoriia, one tip that might help is to apply a bit more pressure when using your peeler. This can help to create thicker slices. Sorry it didn't turn out as you'd hoped, but I'm really happy to hear you still enjoyed it! 🤗

Adel - July 30, 2021, 10:32 p.m.

the best tart that currently rules in our kitchen! making it for the 3rd time already as we had fallen in love with this yummy recipe (and the result is simply stunning)
thank you for your great ideas! (and for this beuatiful website which became my new guide while cooking)

PUL Team - Aug. 1, 2021, 8:53 a.m.

It means so much to hear this, Adel, thanks so much for taking the time to share the feedback ☺️

Willeke - July 27, 2021, 6:50 p.m.

Best. Thing. Ever!!!!
Super easy and tasteful and also a lot of veggies, which makes this the perfect go-to healthy comfort food. And also a treat for the eye.

PUL Team - July 29, 2021, 2:16 a.m.

Such a lovely compliment, Willeke, thank you for taking the time to share☺️

Kayla - July 27, 2021, 7:02 a.m.

An absolute show stopper! Rich in flavor, beautiful and while a little time consuming it is easy to make. Loved it!!

Aenne - July 26, 2021, 1:13 p.m.

Big love! I made it for a BBQ with colleagues and everyone was so impressed with the colours and the beautiful pattern! And it's so quick and easy to make! Thanks Sadia and the PUL team for sharing those incredible recipes with us!

PUL Team - July 28, 2021, 3:10 a.m.

We appreciate this so much, Aenne, thank YOU for being here 🥰

Rita - July 25, 2021, 10:45 a.m.

THIS IS SO GOOD! If you are looking for a tart that is both delicious and gorgeous to look at, this is the one, hands down. The sun dried tomatoes really pack a punch, and combined with hummus is just perfection. What I love the most is that this can be easily enjoyed both hot and cold, for some cozy winter days, or for a summer lunch outdoors. Love it!

PUL Team - July 27, 2021, 1:18 a.m.

Thank you for sharing, Rita, we're so thrilled you enjoyed the vegetable tart 🌻

Ori Aniri - July 24, 2021, 9:32 p.m.

One Love ❤️ I really love the flavor, so I stuffed cannellini with the same ingredients after🤩

PUL Team - July 26, 2021, 8:15 p.m.

We're so glad you're enjoying this one, Ori, love the idea of using it as a stuffing 😃

Carrie - July 24, 2021, 6:37 p.m.

This tart tastes as amazing as it looks - I was soo impressed with how easy it was to make as well. Such a lovely lunch option!

Claire - July 24, 2021, 10:07 a.m.

Made this yesterday for the family and absolutely loved it! I never would have considered putting that combination of flavours together to make the sauce base but it worked and tasted delicious!!

PUL Team - July 25, 2021, 9:20 p.m.

So wonderful to hear, Claire, and so glad you're enjoying the tart!

Anna - July 22, 2021, 7:36 p.m.

I cooked this tart for my family and everybody absolutely loved it, it's a must try and bit of a showstopper, if you want to impress someone (in my case, the fam lol)

Amy - July 22, 2021, 11:26 a.m.

I made this 4 times. It's outstanding. Like outstanding.

Sylvie - July 9, 2021, 9:45 p.m.

Want to impress your friends? This recipe is just amazing. It takes a bit of time but it is so worthwhile as it taste just as good as it looks. Everybody always want the recipe so have the link ready to share.

PUL Team - July 15, 2021, 3:24 a.m.

It is indeed a labour of love, but we're so glad you found it worthwhile, Sylvie! 😃

Dot - July 9, 2021, 8:02 p.m.

Delicious :)

G - July 9, 2021, 4:31 p.m.

While mine didn't look nearly as pretty, it was so delicious and rich! I think using homemade hummus made a big difference too. I think I would maybe prefer it in muffin sizes and it would be great to serve at a party that way. Very flavourful and colourful, glad I tried it!

PUL Team - July 14, 2021, 9:59 p.m.

Ooo muffin-sized tarts sound so cute! Thanks a bunch for sharing, RM 🤗

Alyse - July 9, 2021, 5:51 a.m.

This recipe is about as delicious as it is beautiful. I made it for my non-vegan family and everyone came back for seconds. It definitely takes a bit of time to make but it’s worth it. Trust me.

PUL Team - July 12, 2021, 8:06 a.m.

We're so grateful to hear the labour of love has been worth it! Thank you, Alyse 💖

Lucie - July 8, 2021, 11:24 p.m.

Amazing recipe! So delicious, full of colourful veggies and the hummus is my favourite! Absolutely perfect recipes! ♡

Caitlen - July 8, 2021, 9:48 p.m.

This was an absolute HIT in our home! I've never experimented with savory tartes and boy was I excited when I started, but even more thrilled when I realized my partner had already eaten 3 slices. Will definitely make again, as soon as I remember to buy puff pastry :)

PUL Team - July 11, 2021, 2:19 p.m.

So glad you were able to experiment with this one, Caitlen! Hugs to you and your partner 🤗

Victoria - July 8, 2021, 7:49 p.m.

One of the most exquisite, yet easy, dishes to make! I left out the dried parsley (didn't have any), but otherwise followed everything . I halved the recipe since my round baking tin is only 8 inches across. My vegetable peeler also made my strips super thin, so I had to wiggle them into the spread, so mine didn't look as beautiful as Sadia's, but it's ok, I'll take the "homey" look. I've made this twice now. First time, my fiance ate half of the entire tart! Leftovers the next day were still amazing. I heated it up in my toaster oven at 350F or so until it was warmed through and the puff pastry had crisped up again. Side note: I'm so pleasantly surprised that puff pastry is plant-based!

I also brought this to work for a celebration breakfast and everyone was impressed.

PUL Team - July 10, 2021, 9:24 p.m.

Thanks a bunch for sharing this review with us, Victoria! We love a homey look 😃

susanne - July 4, 2021, 10:07 a.m.

very delicous tarte

Tanine - July 2, 2021, 12:25 p.m.

I make it all the time! It's become a staple in my spring/summer table and everyone always enjoys it.
I like to use herb de province instead of the herb mixture and it tastes amazing. Sadia thank you so much for sharing such a wonderful treat!

PUL Team - July 2, 2021, 4:37 p.m.

We're so glad you've been enjoying the tart, Tanine! Thank you for the wonderful review 😃

Nupur Kale - June 20, 2021, 11:43 p.m.

This recipe is a keeper! The tart tastes as great as it looks. Just follow the recipe as is. The only minor changes I made was to use one yellow onion instead of two as mine was quite big and tomato and basil hummus instead of regular hummus to amp up the tomato flavor in the filling. I ended up making two 9 inch tarts with this quantity. It was the center of attraction at my party table with guests clicking pictures. Thanks so much!!

PUL Team - June 21, 2021, 7 a.m.

Ooo basil hummus sounds delicious, Nupur! So thrilled the tarts were enjoyed 😊

Cris S - June 5, 2021, 3:47 p.m.

This was good but it got a little dull after a few days. It looks impressive thought and it would make for an excellent meal to serve your guests while fresh out of the oven!

PUL Team - June 5, 2021, 9:23 p.m.

Thank you for the review, Cris! We'd recommend storing the tart in an airtight container in the fridge and enjoying it within 3 days to ensure it tastes fresh ✨🤩

Charlotte - May 29, 2021, 10:04 p.m.

A delicious tart. I have made twice now. Fiddly to make but totally worth it. ❤️

Chante - May 28, 2021, 7:51 p.m.

It says that the calories are 566 per serving. The recipe says that it serves 4. How large are the serving sizes? Because you can get many more slices out than 4. So how does it work...? Kind Regards.

PUL Team - May 30, 2021, 8:09 a.m.

Hi Chante, thanks for the question! The serving size is around a quarter of the tart. Feel free to enjoy less if you prefer smaller slices though 🤗

Esther - May 24, 2021, 7:51 p.m.

This is delicious and very rich. I made it as a guest dinner for 4, 2 of them were not plant based but they enjoyed it very much. I would thoroughly recommend this recipe.

PUL Team - May 24, 2021, 9:13 p.m.

Thank you for the wonderful review, Esther, so happy the tart was enjoyed 🥰

Anna - May 14, 2021, 3:41 p.m.

Amazing tart, sooo flavourful! Thank you for the recipe. Agree with the previous comment that it is nearly impossible to cut it nicely, but it didn't ruin my impression of the recipe. Could you please tell which peeler are you using since mince cut too thin strips and it was super difficult to stick them into the filling and arrange them nicely. Thanks a lot!

PUL Team - May 15, 2021, 10:14 p.m.

Hey Anna, so glad that you enjoyed the recipe! There are a few tips that might help the middle of the tart firm up a bit more. In case the frozen peas had extra moisture (perhaps from a bit of freezer burn and ice crystals forming on it) - it could result in the filling being more "wet". In this case, it might help to continue to cook the peas in the pan for longer so that most of the moisture evaporates before adding it to the food processor to blend. Some types of hummus are also more "runny" than others, so if you have the option to choose a thicker hummus, it may help. Finally, if you're able to let the tart sit and cool slightly before cutting into it, it can help it to firm up a bit more. As for the peeler, we got ours from Ikea. I hope this helps for now 😊

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 😄