Sun-Dried Tomato Vegetable Tart
This tart transforms any table into a visual feast with its stunning display of culinary artistry. Beneath the striking spiral of vegetables lies a creamy, sun-dried tomato and herb-infused filling that forms the flavorful foundation of the dish. The intricate design is a testament to the care that went into its creation.
Price per Serving
Instructions
- 1
Drizzle olive oil (0.5 tbsp) in a large pan over high heat. Add onions (2 medium) and cloves (3 garlic) and cook.
- 2
Add frozen green peas (1.33 cups), oil-packed sun-dried tomatoes (1 cup), dried oregano (1 tsp), dried parsley (1 tsp), dried basil (1 tsp), salt (0.5 tsp), and ground black pepper (0.25 tsp). Cook until most moisture has cooked off.
- 3
Transfer pan contents, hummus (0.75 cup), and bread crumbs (2 tbsp) to a food processor. Blend until smooth.
- 4
Grease a 25 cm round tart pan. Lay vegan puff pastry dough (10 oz) in the pan, pressing gently up the sides to about 3 cm height.
- 5
Poke holes in the dough base with a fork and sprinkle bread crumbs (1 tbsp) over it.
- 6
Spread the blended mixture evenly across the tart base.
- 7
Preheat oven to 200°C. Slice zucchini (1) and carrots (2) into long, thin strips using a vegetable peeler.
- 8
Gently press the veggie strips into the hummus mixture in a spiral pattern. Roll in overhanging dough to form a crust.
- 9
Brush olive oil (0.5 tbsp) over the veggies and dough. Bake for 40 minutes, or until golden.
- 10
Let the tart rest for at least 10 minutes after baking to firm up before serving.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
