A fresh and simple meal: roasted vegetable hummus tart.
Folks have it in their minds that preparing good food has to be hard. Good food doesn’t have to be complex. Simple is just as good and often even better. We tend to overthink food. Yes, there are some recipes that complex in terms of techniques, tools, and/or ingredients, but for the most part, simpler is better. Making a veggie hummus tart for dinner. Simple, fresh ingredients.
There is nothing easier than making this roasted veggie hummus tart. All the ingredients are stars in this recipe. Start with simple, fresh ingredients you may have on hand. Chopped up some red peppers, onions, mushrooms, zucchini, tomatoes and/or eggplant with some fresh chopped basil. Add olive oil with salt and pepper tossing. The end result is delicious roasted veg which will be the topping for the tart. Spread hummus – store bought or homemade – on the baked puff pastry then top with the roasted veg. Perfection. This dish can be served warm or cold.
Roasted Vegetable Hummus Tart Recipe
Roasted Vegetable Hummus Tart
Ingredients
- 2 Tablespoon olive oil
- 1 Tablespoon chopped basil
- 2-4 cups mixed chopped vegetables such as peppers, red onion, tomatoes, and zucchini
- 1 sheet of puff pastry (room temperature)
- 1 container plain hummus
Preparation
- Preheat oven to 430F.
- Place chopped basil and vegetables in a bowl.
- Drizzle the oil over the vegetables and basil adding a dash of kosher salt and a few generous turns of the pepper grinder then toss.
- Spread the mixture on the medium roasting tray lined with foil roasting for 20-25 minutes.
- Prepare the puff pastry sheet by scoring an inch border around the sheet and prick the middle with a fork a few times to stop it puffing up too much.
- Cover with dish towel and place in the fridge until the roasted veg is done.
- Bake for 15-20 minutes.
- Remove from the oven and top with the hummus, then top with the roast vegetables.
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Ingredients
- 2 Tablespoon olive oil
- 1 Tablespoon chopped basil
- 2-4 cups mixed chopped vegetables such as peppers, red onion, tomatoes, and zucchini
- 1 sheet of puff pastry (room temperature)
- 1 container plain hummus
Preparation
- Preheat oven to 430F.
- Place chopped basil and vegetables in a bowl.
- Drizzle the oil over the vegetables and basil adding a dash of kosher salt and a few generous turns of the pepper grinder then toss.
- Spread the mixture on the medium roasting tray lined with foil roasting for 20-25 minutes.
- Prepare the puff pastry sheet by scoring an inch border around the sheet and prick the middle with a fork a few times to stop it puffing up too much.
- Cover with dish towel and place in the fridge until the roasted veg is done.
- Bake for 15-20 minutes.
- Remove from the oven and top with the hummus, then top with the roast vegetables.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.
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