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Sun-Dried Tomato & Roasted Vegetable Tart

1 hr + 20 min


This tart transforms any table into a visual feast. The preparation may ask for a dash of dedication and patience, but the result is a stunning display of culinary artistry. Beneath the striking spiral of vegetables lies a creamy, sun-dried tomato and herb-infused filling that serves as the flavourful foundation of the dish.The intricate design is not just a feast for the eyes, but also a testament to the care that went into its creation.



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 (184 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
  • ½ tsp
  • ¼ tsp
    ground black pepper
  • ¾ cup (184 g)
  • 2 Tbsp (14 g)
  • ½ Tbsp (7 mL)
    olive oil


  • 9.5 oz (270 g)
    vegan puff pastry dough
  • 1 Tbsp (7 g)
  • 1
  • 2


  1. Add the oil to a large pan over high heat. When hot, add the onions and garlic and cook for 2 - 3 minutes.
  2. Then add the peas, tomatoes, oregano, parsley, basil, salt, and pepper. Cook for another 2 - 3 minutes, or until most of the moisture has cooked off*.
  3. Transfer the contents of the pan to a food processor, along with the hummus, and breadcrumbs. Blend until smooth.
  4. 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.
  5. Use a fork to poke holes in the bottom of the dough and sprinkle on the remaining breadcrumbs along the base.
  6. 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.
  7. Preheat the oven to 390°F (200°C)**. Use a vegetable peeler to slice the zucchini and carrots into long, thin strips.
  8. 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.
  9. Brush some oil over the veggies and dough. Bake on the middle rack of the oven for 40 - 45 minutes, or until the crust is golden.
  10. 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. 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.
  • ** We used top and bottom heating (not fan-assisted/convection).


  • 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

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 & Starches 37%


vegan puff pastry dough


Proteins 18%

frozen green peas


Fruits & Veggies 45%

medium onion

clove garlic

sun-dried tomatoes in oil



No significant sources of calcium

olive oil

sun-dried tomatoes in oil


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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Camille - April 22, 2024, 2:02 p.m.

Looks and tastes so good. 😊

Charity - April 12, 2024, 9:19 p.m.

Enjoyed by the adults. Kids didn't prefer it. Relatively easy and beautiful! Would definitely make it again.

Kim - Feb. 5, 2024, 6:42 p.m.

This recipe is a showstopper and it tastes amazing! It's surprisingly easy for how good it looks.

Stephanie - Jan. 6, 2024, 8:59 p.m.

I can’t wait to try this. Where did you get your tart pan/dish? It is beautiful!

PUL Team - Jan. 9, 2024, 12:14 a.m.

Hey there, Stephanie, the pan we use for this is from NomLiving 😊

Claudi - Dec. 29, 2023, 4:23 p.m.

One of the best recipes!

Terhi - Dec. 28, 2023, 10:18 p.m.

I made this today! Unfortunately, I didn't read the label on the jar and got sun-dried tomatoes that had CHEESE in them (didn't realize it until AFTER I had made the tart). I gave the tart to a friend whose whole family loved it, and now I'm looking forward to making a truly vegan version of it so that me and family can enjoy it, too. :)
I love the way the tart looks so fancy! I was afraid that it would take a lot of work to make it that way, but it wasn't too bad at all. Well worth the effort. Thank you once again for a wonderful and delicious recipe! <3

Munashe - Dec. 27, 2023, 11:25 p.m.

Absolutely worth the time and effort. I've attempted to make it twice. Both times it tasted delicious but the second was more aesthetically pleasing

Anna - Dec. 25, 2023, 8:31 p.m.

Really really good! Made it for the first time yesterday and it was so tasty!!!

Audrey - Dec. 20, 2023, 2:12 a.m.

Can this be made in a glass pie pan?

PUL Team - Dec. 20, 2023, 2:43 a.m.

Hey Audrey, yes you can make this tart in a glass pie pan if it all fits (deeper pie pans may be best suited for this recipe). You may also need to adjust the baking time, so just be sure to keep a closer eye on the tart 😊

Audrey - Dec. 20, 2023, 2:03 p.m.

Perfect, I will let you know how it turns out and what temperature I used. Thank you

Ayr - Nov. 21, 2023, 2:36 a.m.

Would this be enjoyable at room temperature? I’m looking for something eye catching and tasty to bring to a work potluck! We won’t have an oven, so I’m hoping to find something that works and can be enjoyed still at room temp.

PUL Team - Nov. 21, 2023, 9:48 p.m.

Hey there, Ayr, yes we enjoy this one at room temperature! If it's quite warm where you are, the tart may just soften a bit. Be sure to use a sharp knife to cut the slices more cleanly 🤗

Andrea - Nov. 12, 2023, 2:24 p.m.

Wow! It turned out 100 times better than I thought it would be! Its a real show piece! And it’s delicious too! I served with a couscous veggie salad on the side too

CD - Oct. 29, 2023, 2:24 p.m.

Such a crowd pleaser and so easy to make! I always make this for dinner parties and all guests love it (meat eaters, vegan, etc. ).

The carrot and zucchini ribbons can we a bit time consuming if the mixture is thick so I sometimes just create little roll ups and place them in, alternating between carrot and zucchini. Still has the same great taste!

PUL Team - Oct. 29, 2023, 10:58 p.m.

Ooo roll-ups are a lovely idea, CD! We're so happy that the vegetable tart is being enjoyed ☀️

Rosalie - Sept. 11, 2023, 11:22 a.m.

One of my favorite recipes to make for friends and family, looks pretty and tastes great without being to difficult to make

Hucoco - Aug. 19, 2023, 3:50 a.m.

Delicious recipe!

Abby L-W - Aug. 6, 2023, 1:42 p.m.

Looks delicious and festive! I can’t eat tomatoes. Wondering if anyone has done this with olives or a mix of olives and capers?

PUL Team - Aug. 7, 2023, 9:39 a.m.

Hey Abby! We haven't tried it, although olives sound like they would make for a tasty tart! I'd advise against capers, as it will likely make the tart too salty.

Mahima Kalla - July 19, 2023, 7:30 a.m.

Hello! This looks very pretty. I am thinking of making this for my partner's bday in place of a cake as he doesn't like eating sweet stuff.
I am wondering if the pie can be taken out in full from the baking dish after cooking (instead of cutting slice like Sadia did in the video). Also, what is the best oven setting for this? The bottom layer only or fan forced....or something else? I often find my oven is quite strong and the top cooks quite quickly at times...

PUL Team - July 22, 2023, 9:59 p.m.

Hey there, Mahima, how kind of you to make your partner a cake! Yes you can take it out of the baking dish 🙂 We tend to use conventional heat (the symbol on our oven shows the top and bottom heating without the fan) with the pans in the middle rack of the oven. If you'd prefer the option with the fan (called convection bake) note that the baking time will be less. There still tends to be variation from oven to oven for baking time though, so we'd recommend keeping a close eye!

CElizabeth - July 4, 2023, 6:12 p.m.

Tastes so good :-)
Made for a mix of vegetarians, carnivores and dairy-intolerant friends and everyone enjoyed it - I was even asked to share the recipe.
My only problem was that I don't own a proper food processor to blitz the pea/tomato/hummus mix, so had to do it in small batches and then mix well to combine.
Assembly turned into a communal event which was also fun.
I will be adding this to my recipe book and making it again very soon. Thank you

PUL Team - July 6, 2023, 2:40 a.m.

Thank YOU for sharing your experience with it, CElizabeth, it means so much ☺️

Kristin Goebel - July 4, 2023, 2:06 p.m.

Had to use a pie crust because we couldn’t find puff pastry, and I think the puff pastry really would be better, but it’s still delicious as is. Will be making again!

PUL Team - July 5, 2023, 8:33 a.m.

A lovely idea to modify it, Goebel, thank you 😊

Mic - June 19, 2023, 10:51 p.m.

This is a crowd favorite! I always prepare this for parties and it runs out so quickly. Since the puff pastry I buy comes in packs of 2 I will always make this for the group and then make a second one the next day for just me and my husband to enjoy. Highly recommend!

PUL Team - June 20, 2023, 7:39 a.m.

So thrilled the tart is being enjoyed, Mic - thank you! 💛

Amalie - June 16, 2023, 4:52 p.m.

Another favourite of mine!
I make it often for special occasions, and people are always impressed by how fancy it looks.

But except for the decoration being a bit time-consuming, it's pretty simple and with cheap ingredients. But plenty flavour!

Susannah - June 8, 2023, 3:08 a.m.

Loved!! I’ve been wanting to make this recipe for more than a year but was a bit intimidated because I had never made a tart before. It came out beautiful and delicious. Thank you!

PUL Team - June 8, 2023, 7:30 p.m.

Woohoo! So happy to hear, Susannah, the first time can certainly be intimidating 🤗

L - April 17, 2023, 1:58 p.m.

It was amazing! I will definitely cook this tart again.

Martunia - April 3, 2023, 8:09 p.m.

This tart is really good! I love making tarts with puff pastry and this one is at the top of my list of favorites 😍

PUL Team - April 4, 2023, 4:07 a.m.

Woop woop 😃 so happy to hear, Martunia!

Madita - March 4, 2023, 2:07 p.m.

I loved making this- especially the assembling of the vegetables on top was so much fun.
And of course it also tasted great!

Yndia - Feb. 20, 2023, 12:32 a.m.

I love this tarte. I make it at liste one per month since you give the receipt. Het is lekker:)

Matilde - Feb. 10, 2023, 9:01 p.m.

Really great recipe! I love the taste of the roasted vegetables and I've cooked it a couple of times for my family. It's very easy and I've swamped some things up. One time I didn't have the hummus so I used a third block of tofu and it also came out good. I don't do it with the pastry because we think the tart is a bit too heavy with it. So I just cook the mixture with the vegetables on top, and eat with some salad or a bit of rice. It's a bit healthier than the pastry. I don't know what you do with the inside of the carrots and zucchini after cutting the thin slices but I also cook it with the peas and everything goes to the food processor, no scraps here! I was also thinking that it would be fun to try to assemble the zucchini and carrot like the lasagna pasta, with layers.

PUL Team - Feb. 11, 2023, 3:04 a.m.

Hey Matilde, thanks so much for taking the time to share your experience with the tart. It's so appreciated and we love all of the ideas! Lasagna with sliced carrot and zucchini sounds very fun 🤗

Janne - Feb. 10, 2023, 12:15 p.m.

I love this. It's so "special" yet simple (even though it does take some time to arrange everything at the top) and all the people that tried were impressed. Absolutely delish and highly reccomended if you want to show of some "fancy" cooking skills! :)

Kirsten - Feb. 10, 2023, 3:54 a.m.

SO OBSESSED WITH THIS RECIPE! such an innovative way to use up a variety of ingredients. when making this tart, i especially love topping it off with balsamic glaze and pomegranate.

PUL Team - Feb. 10, 2023, 6:08 p.m.

Mmmm balsamic glaze and pomegranate sound lovely! Thank you, Kirsten 🥰

Nadya - Jan. 20, 2023, 8:54 p.m.

Hi, PUL Team!
I'm going to make this beautiful tart and I just wonder whether zucchinis may be substituted with potatoes or sweet potatoes and what other options might there be.

PUL Team - Jan. 21, 2023, 12:37 a.m.

Hey there, Nadya, potatoes and sweet potatoes are an interesting idea! We haven't tested it out but would recommend making sure they're very thinly sliced to help them soften. My only fear is the potatoes might not fully cook by the time the tart is ready. Eggplant, bell pepper, or parsnips are a few alternative ideas as well, or simply more carrots! Let us know how it goes if you experiment with the tart 😃

Nadya - Jan. 22, 2023, 10:02 a.m.

Thank you! I'll definitely try one of the options)

Nadya - March 11, 2023, 12:10 p.m.

I've tried potatoes option recently and yes, they haven't fully cooked through, though I'd sliced them very thinly. But they have soften enough to be eatable and they complimented the taste of the filling very well, which was absolutely delicious by the way))) Can't wait to try this recipe again!

Candy - Jan. 12, 2023, 12:14 a.m.

I made this today and the tips of some of the zucchini burned. Do you think it could be because I baked it using the convection setting? Or maybe I didn’t brush the tops with enough olive oil? The flavor was fantastic though! We all loved it. I am considering making this for a church function and am wondering what you think about making them into small tartlets instead of one big tart, so that it’s more of a finger food? I let it cool about 15 minutes but cutting it was still a little tricky.

PUL Team - Jan. 14, 2023, 7:09 p.m.

Hey Candy, we tend to use conventional heat with the pan in the middle rack but if you use the convection setting the baking time is typically less. We imagine this may have been the culprit. There still tends to be variation from oven to oven for baking time though, so we'd recommend keeping a close eye on the tarts.

So kind of you to think of making it for the function as well! Small tarts sound super cute. We haven't given them a try, but the baking time will be less so be sure to keep a close eye again. The longer you let the tart cool, the more firm it will become, which can make it easier to cut. We hope this helps for now!

Viktoria Popova - Jan. 4, 2023, 2:34 p.m.

So great! Cooking this for the 2nd time, and the whole Family is very happy! Even my meat eating husband loves this:)

It would be so nice to know the callories:(( have no idea how to calculate those

PUL Team - Jan. 4, 2023, 10:22 p.m.

Oh what a compliment, I'm so glad it was enjoyed Viktoria. The calories can be found just below the ingredient and directions lists. Simply click the green button that says "show nutrition info" :)

Viktoria - Jan. 4, 2023, 10:34 p.m.

Oh my God, this is just perfect! Thank you for all your work!!!

Jennifer Geer - Jan. 2, 2023, 4:40 p.m.

I worry about soggy bottoms of pies. Could the crust be prebaked before adding the filling and veg? Thank you.

PUL Team - Jan. 2, 2023, 8:12 p.m.

Hey Jennifer, I imagine you could, but then just be sure to use a pie crust protector shield or some tin foil to protect the crust on the second round of baking so it doesn't burn. Let us know how it goes!

SD - Dec. 23, 2022, 8:10 p.m.

Made this once before in one day and it was lovely. In a family where I’m the only vegan I’m making this for the main vegan Christmas dish this year. While cooking the onions, green peas and sundried tomatoes it even looked festive for the holiday!
I decided to make the tart filling a day ahead because there are so many other things to do and then will assemble it all and bake it on the day it’s served. I think that will be okay?
Thank you PUL team for this delicious recipe!

PUL Team - Dec. 24, 2022, 12:59 a.m.

Hey SD, aw so honoured it's part of the holiday festivities! We haven't tested it out, but imagine you could so long as the filling is stored in an airtight container to avoid it from drying out and separate from the puff pastry so the crust doesn't get soggy. You could also assemble and bake the tart beforehand, and reheat it closer to serving if that's easier. We hope this helps for now 😃

SD - Dec. 26, 2022, 7:46 p.m.

Thank you 🧡 it worked wonderfully!
Prepared the filling 2 days ahead and stored in an airtight container.
On the day of serving: rolled out pastry dough and added the carrot/zucchini art.
Then baked and enjoyed it :).
Happy holidays!

PUL Team - Dec. 28, 2022, 3:07 a.m.

Woohoo! So glad to hear, SD :D

Cierra - Dec. 12, 2022, 6:04 p.m.

Hi! I checked a lot of my stores and they are all out of stock of puff pastry! Any other ideas of what I could use, Thanks!

PUL Team - Dec. 13, 2022, 7:03 a.m.

Hey Cierra! You could try using savoury pie dough. The results will just likely be less light and flaky, but it should still be delicious! 😊

Matilde - Oct. 31, 2022, 8:31 p.m.

I did it without the tart crust and it was just as good. I couldn't slice my carrots so finely because they were very small but I did with only the zucchini and everyone loved it!

PUL Team - Nov. 2, 2022, 4:33 a.m.

A lovely modification, Matilde, and we're so happy the tart was enjoyed!

Orlanne - Aug. 9, 2022, 10:08 p.m.

It was amazing! It's such an original way to eat a tart and bonus, it's packed with protein! I'll do it again!

PUL Team - Aug. 10, 2022, 1:54 p.m.

So glad it was enjoyed, Orlanne!

Kailyn - June 18, 2022, 3:21 a.m.

This was so good! Thank you!

Ayla - June 16, 2022, 1:19 p.m.

I feel like making this is like meditating so it calms you down and you even get a delicious meal everybody is absolutely stunned by in the end - win- win if you ask me (:
I added harissa to the hummus last time I made it and it was a nice punchy twist to it.
Thank you so much for sharing this recipe (:

PUL Team - June 17, 2022, 7:38 a.m.

Ooo harissa and hummus do sound interesting, Ayla! Thank you for the lovely review 💛

Mireia - June 11, 2022, 9:27 p.m.

This is absolitely delicious!! I've made it many, many times and everyone always complements it and asks for the recipe!

Kally - June 11, 2022, 10:06 a.m.

I have made this tart a couple of times now and it is absolutely delicious! The hummus and vegetable base has so much flavour and using a store bought pastry made the whole process much quicker than I was expecting.

A real hit even with my non-vegan friends and family!

PUL Team - June 15, 2022, 3:19 a.m.

Aw we appreciate the kind words so much, Kally! Thank you ✨

Laurel - June 11, 2022, 7:48 a.m.

I was a little skeptical that this would be worth the time it took (given that I’m not great at spiraling), but it was delicious. Definitely making it again. Thank you!

PUL Team - June 15, 2022, 3:05 a.m.

It's a labour of love but we're so happy to hear it was worth it! Thank you, Laurel ✨

Erica - June 9, 2022, 6:17 p.m.

Wow this one is flavor packed! I enjoyed it very much - will be making again (will have to work on my spiral technique haha)

PUL Team - June 10, 2022, 11:16 p.m.

So glad to hear, Erica! We've found that the spiral technique gets much easier with practice :D

Dahlia - April 22, 2022, 6:56 p.m.

Great recipe!
My family and I enjoyed the dish very much:)
I added a chili pepper and it gave the filling a lovely extra kick.
Will try to make samosas out of it next time, since cutting the tart wasn‘t easy.

PUL Team - April 23, 2022, 2:36 a.m.

Ooo interesting idea, Dahlia, do let us know if you give samosas a try! In case you're interested, allowing the tart to sit and cool before cutting into it can help the tart firm up a bit more. Using a sharp knife can also help 😃

Nadia - April 18, 2022, 12:10 a.m.

This was actually even better than I expected it to be! The vegetable-hummus base was super delicious and flavourful and the courgette and carrot on top looked super cute. We made our own hummus and made sure that it was on the drier side which left us with a firm but soft base. Will definitely make again and again!

PUL Team - April 18, 2022, 2:11 a.m.

Oh, Nadia, we're so thrilled the tart was enjoyed! It means so much ☺️

Marie - April 11, 2022, 9:39 a.m.

Looks amazing, tastes amazing, it quickly became one of the staples in our home.

PUL Team - April 11, 2022, 2:56 p.m.

So glad to hear, Marie, thank you!

Karoline - Feb. 25, 2022, 2:54 p.m.

Amazing, we love it!

Morgan - Feb. 24, 2022, 9:24 p.m.

Super yummy! You are slowly converting me to veganism… as an ultimate foodie, I’m glad you don’t skimp on flavour! I can’t seem to cut through the veggie pattern on top well without it mushing together… if anyone has a pro-tip. Keep up the amazing work! I am a huge fan on YouTube :)

PUL Team - Feb. 25, 2022, 1:52 a.m.

Hey Morgan, aw we're so honoured to hear! The biggest tip we have is to let the tart sit and cool before cutting into it, as it can help the tart firm up a bit more. Using a sharp knife can also do wonders. Some types of hummus are also more "runny" than others, so if you have the option to choose a thicker hummus, it could help. Do let us know if this helps, and all the best on your vegan journey ❣️

Federica - Feb. 9, 2022, 6:50 p.m.

I had done this recipe right when it came out and loved it! Showed the pictures I took to everyone I know and now I made it again for an office party and everybody was amazed! Thank you PUL for your hard work: it is so appreciated!!

PUL Team - Feb. 10, 2022, 12:35 a.m.

We appreciate this so much, Federica, and are so happy the tart was enjoyed 😃

Esther - Feb. 6, 2022, 7:58 p.m.

Hi PUL, a quick question. Would it be possible to make and assemble this tart in the morning, then store in the fridge and bake as a whole at night or when ready to go the same day? Or would you for example rather suggest re-heating? Thanks in advance!

PUL Team - Feb. 6, 2022, 9:58 p.m.

Hey Esther, we haven't tested it out, but imagine that the crust might get a bit soggy if the dough is left unbaked with the hummus filling. Due to this, we'd recommend baking the tart and reheating it closer to serving. We hope this helps for now and do let us know if you experiment with it 😃

Heyli - Jan. 22, 2022, 3:52 a.m.

So delicious! I added some cayenne pepper to add a little spice and it was absolutely delicious and it looks super impressive! :-) I'm adding it to my rotation!

PUL Team - Jan. 23, 2022, 7:12 a.m.

Love the added spice! Thanks for sharing, Heyli ✨

Laura - Jan. 17, 2022, 8:59 p.m.

Delicious flavors! I love this blog and follow the videos regularly on YouTube. My husband and I just recently made the decision to become vegetarians, so your ideas have been so helpful to me. Thank you! With this recipe, I've made it twice now and love it so much. Both times I had some issues with the veggies being a little more crunchy than I'd like. Any tips on getting them a little more soft in the end?

PUL Team - Jan. 18, 2022, 1:16 a.m.

Hey there, Laura! We're so glad the recipe is being enjoyed. Turning the heat down a tad or putting the tart on a different rack depending on your oven type are two ideas For example, if your oven has heat coming from the top, placing the tart one rack lower should help. Alternatively, cutting the veggies a bit thicker may also help since they'll need to cook for longer before crunching up. We hope this helps for now and wishing both you and your husband all the best on your journey☺️

Rachita - Dec. 10, 2021, 8:21 p.m.

I loved making it and eating it so much!!! :D

Liga - Dec. 1, 2021, 11:13 a.m.


Thank you so much for this website - I always know, that I can trust your recipes fully and it will turn out perfect the first time, no matter what I`m choosing to make from PUL!
But as for this tarte I have a question - I would like to make it for 6 people - is it as easy as just to make more of the filling, if I`m using the same size baking dish? I`m unsure, whether the filling wouldn`t be too much to keep it together?

PUL Team - Dec. 2, 2021, 1:11 a.m.

Hi Liga! Thank you for the kind words 😊 You could probably get away with slicing this one into six pieces rather than four if using the same size baking dish is desired. Adding more filling would add more bulk, but may not cook as evenly through and could get messy if the pan is overfilled. Do let us know if there's anything else we can help with 😃

Carolyn Naylor - Nov. 7, 2021, 1:55 a.m.

It appears that you don’t peel he outside of the ginger, can you let me know? Also, what grater are you using , it had a nice pig area to grate the ginger

PUL Team - Nov. 8, 2021, 12:30 a.m.

Hi Carolyn! We believe this comment was meant for our sweet and sour stirfry recipe, is that correct? If so, we did peel the tip of the ginger piece closer to the area being grated. We didn't peel the whole piece to help keep it fresh for longer. As for the grater, we got ours from Ikea 😊 We hope this helps for now!

Lisa - Nov. 2, 2021, 10:21 a.m.

The filling is incredibly nice! Prepared it a few times now and decided to swap the peas for black kidney beans but it's delicious every time. Thank you so much for this recipe :)

PUL Team - Nov. 4, 2021, 2:57 a.m.

Ooo a very interesting substitute, Lisa, thanks a bunch for sharing your experience with the tart 😊

LB - Oct. 17, 2021, 7:51 p.m.

I feel so accomplished after making this beautiful and delicious tart! Used a pre-made pie crust and that seemed to work just fine. Love the flavor, especially with the sun dried tomatoes. Will definitely be making this again, probably for holiday gatherings!

PUL Team - Oct. 18, 2021, 1:30 a.m.

Awe this makes us so happy to hear, LB, thank you! It's definitely an accomplishment 🤗

Davida - Oct. 4, 2021, 7:01 p.m.

I've made this at least 5-6 times and it is outstanding! My whole family loves it.

Wella - Sept. 7, 2021, 6:47 a.m.


I made this last night for my partner and I and it was so incredibly delicious and moreover, quite easy to put together. Thank you for sharing this wonderful recipe with us.

I do have one question: How were you able to cut it and still have everything look so intact? My tart looked wonderful until I tried to cut it; then everything just kind of fell/crumbled. What's your trick? Even though it didn't looks as pretty after I cut it into slices, it still tasted incredible.

Thanks again!

PUL Team - Sept. 8, 2021, 5:49 p.m.

Hi Wella, so glad you enjoyed the tart despite the difficulties cutting! The biggest tip we have is to let the tart sit and cool before cutting into it, as it can help the tart firm up a bit more. Some types of hummus are also more "runny" than others, so if you have the option to choose a thicker hummus, it may help. The last idea is in case the frozen peas had extra moisture (such as from a bit of freezer burn or ice crystals) - 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. Do let us know if this helps!

Noah - Aug. 22, 2021, 11:45 a.m.

Hi! Ik heb laatst je sun-dried tomato & roasted vegetable tart gemaakt voor mijn niet-vegan familie en we vonden het super lekker! Ik heb het recept met ze gedeeld, maar opeens viel het me op dat in je recept bij de ingrediënten 'sun dried bell pepper in oil' in plaats van sun dried tomatoes, zoals in de video. Ik dacht, ik laat het je even weten voor het geval dit een foutje is. Dank voor je heerlijke recepten!!!

PUL Team - Aug. 25, 2021, 5:10 a.m.

Hey there, Noah! So kind of you to share the recipe. Thanks a bunch for the review and for pointing this out for us. It should be fixed now 🤗

Sophie - Aug. 21, 2021, 3:06 p.m.

Hi, can you replace the frozen peas with something else? Broccoli or cauliflower for example?

PUL Team - Aug. 24, 2021, 5:55 p.m.

Thanks for the lovely question, Sophie! Some PUL members have had success with edamame. We imagine using chickpeas would work, although are uncertain about cauliflower or broccoli as we haven't had a chance to test it out. The texture would likely be a bit little less creamy. If you end up experimenting with this one do let us know how it goes 😃

Vic - Aug. 21, 2021, 12:05 p.m.

I loved making this tart, unfortunately, taste-wise this was a miss for me. Veggies on top are basically flavourless, combined with the hummus filling, the texture feels a bit off. I let it cool down completely, for eating warm hummus filling was not very good and felt weird. Everyone's taste is different and there isn't anything wrong with the recipe itself, I really loved the used of bought puff pastry which makes this recipe much more efficient. I won't be making this one again, there are other lovely recipes on the site which make use of leftover zucchini and carrot better imo.

PUL Team - Aug. 24, 2021, 5:51 p.m.

Hi Vic, thank you for the honest review. It's really valuable to us! We just realized based on the feedback from another audience member that one of the ingredients was incorrectly inputted - our sincerest apologies for this! When you followed the recipe, it's likely the ingredient list stated to use "sun-dried bell peppers" but instead it was supposed to say "sun-dried tomatoes". We've now updated it to the correct ingredient, but I'm wondering if that could have been what caused the taste and texture issue you mentioned? Again, our sincerest apologies, and we hope you're open to trying this one again as it's one of our favourites! Thank you again for the feedback, Vic 🤗

Vic - Aug. 26, 2021, 5:03 p.m.

Hi! Thank you for your lovely response.
I omitted the "sun-dried bell peppers" anyway, because I couldn't find them anywhere (I live in Czechia) and used sun-dried tomatoes instead. For the filling, I think this is just my personal miss and I even gave few pieces to my friends and they liked it much more than I did. I guess my biggest "issue" were the veggies, because I used no seasoning other than oil before baking. So maybe brushing the veggies strips with oil and seasoning and then lying them onto the tart would make it tastier?
By the way, I saw this similar recipe almost a year ago at my local store and they had video included as well. They started the laying veggies from the center, which I found much easier. :)

PUL Team - Aug. 29, 2021, 1:39 a.m.

Hi Vic, thanks for getting back to us! It's very helpful to hear. Brushing the veggies is a lovely idea. Another may be to push them into the tart more so they can absorb some of the flavours from the hummus mixture. The spiral decorative pattern isn't totally necessary for the veggies, so we appreciate you for sharing the alternative idea for placing them☺️ Happy cooking!

Sabrina - Aug. 21, 2021, 7:52 a.m.

I Made it and it looked spectacular!
IT takes a bit of effort but it's worth wile.
I used more carrots and Zucchini and it worked well. I gave my neighbour a piece and she was very happy, too. Great recepie!

PUL Team - Aug. 24, 2021, 3:32 a.m.

So sweet of you to give some to your neighbours! Glad the effort was worth it, Sabrina 😊

Nina - Aug. 19, 2021, 12:03 p.m.

Love this tart! I’ve made it a couple of time for guests and it’s always a winner, very beautiful too!

Tarunika - Aug. 11, 2021, 10:57 a.m.

Made this last night and it was wonderful!!! Plesantly surprised by how it turned out almost exactly like in your video/pictures! Absolutely a treat for your eyes and stomach!

Also, on this post, the ingredient list is still missing 😅

PUL Team - Aug. 12, 2021, 4:11 p.m.

Hello Tarunika! Thanks for letting us know and so glad the recipe was enjoyed 😃 We've gone in and checked, and the ingredients should be appearing. Could you kindly let us know if you're able to see them now?

Joosje - Aug. 10, 2021, 10:34 a.m.

Hi Sadia! I love this recipe and I'm making it again as an entree for a dinnerparty tonight. Unfortunately the ingredient list seems to have disappeared? It only says 'fresh parsley'. Help!
Big fan, your site is my go to for delicious dishes and to convince my friends to try going vegan :)
Veel groetjes uit Brussel!

PUL Team - Aug. 11, 2021, 2:14 a.m.

Hey Joosje, thanks for letting us know and for the patience as we sorted it out! The ingredients should be back up now, but do let us know if any other issues come up 😊 We're so glad you're enjoying the new website and PUL content 🥰

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 😄