Total1 hr + 20 min
½ Tbsp (7 mL)olive oil, plus extra for brushing
2medium onions, chopped
3cloves garlic, minced
1⅓ cups (179 g)frozen green peas
1 cup (150 g)sun-dried tomatoes in oil, drained
1 tsp (1 g)dried oregano
1 tsp (1 g)dried parsley
1 tsp (1 g)dried basil
¼ tspground black pepper
¾ cup (184 g)
3 Tbsp (20 g)breadcrumbs, divided
9.5 oz (270 g)vegan puff pastry dough
Make your own
- Add the oil to a large pan over high heat. When hot, add the onions and garlic and cook for 2 - 3 minutes.
- Then add the peas, sun-dried tomatoes, oregano, parsley, basil, salt, and pepper to the pan, and cook for another 2 - 3 minutes, or until most of the moisture has cooked off*.
- 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.
- Grease a 9½ 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.
- Use a fork to poke holes in the bottom of the dough and sprinkle on the remaining breadcrumbs along the base.
- Transfer the contents of the food processor to the tart pan, and use the back of a spoon to spread the mixture evenly across the base.
- Preheat the oven to 390°F (200°C). Use a vegetable peeler to slice the zucchini and carrots into long, thin strips.
- Gently press the veggie strips into the hummus mixture in a spiral pattern. When finished, roll in the overhanging dough around the perimeter to form a crust.
- Brush a bit of olive oil on top of the vegetables and the dough around the rim. Bake on the middle rack of the preheated oven for 40 - 45 minutes, or until the crust is golden.
- When removed from the oven, let the tart rest for at least 10 minutes, or until ready to serve. The longer you let the tart cool, the more firm it will become, which can make it easier to cut. Garnish before plating it up, and enjoy!
- †If possible, try to use hummus for this recipe that's thicker. Some hummus varieties are more "runny" which can leave the centre of the tart quite soft, making it difficult to cut later.
- * Less moisture at this stage means the final tart will be more firm in the centre, which makes it easier when cutting.
- This tart is best enjoyed immediately.
- The tart can be stored in an airtight container in the fridge for up to 3 days.
Let us know what you think
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 & Starches 37%
• vegan puff pastry dough
• frozen green peas
Fruits & Veggies 45%
• medium onion
• clove garlic
• sun-dried tomatoes in oil
CalciumNo significant sources of calcium
• olive oil
• sun-dried tomatoes in oil
Nutrition per serving
Calories 557 kcal
|Total fat||27.9 g|
|Saturated fat||10.4 g|
|Trans fat||0.0 g|
|Total carbs||64.4 g|
|Dietary fiber||9.7 g|
|Total sugars||23.9 g|
|Added sugars||0.0 g|
|Vitamin A||351 μg RAE|
|Vitamin B6||0.6 mg|
|Vitamin B12||0 μg|
|Vitamin C||65.6 mg|
|Vitamin D||0 μg|
|Vitamin E||1.0 mg|
|Vitamin K||28 μg|
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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