Roasted Vegetable & Hummus Tart

Serves: 4

Prep: 10 mins

Cook: 35 mins

Ingredients

1 red pepper, chopped

1 zucchini (courgette), chopped

1 onion, cut

1 cup (150g) cherry tomatoes

2 tbsp. fresh basil, chopped

2 tbsp. olive oil

1 sheet of vegan-friendly puff pastry, room temperature

4 servings of Smoked Rosemary Hummus (see recipe card in pack)

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
445	29	41	5	5

*nutrition per serving

Directions

1. Preheat the oven to 430°F (220°C).

2. Chop the red pepper, zucchini and onion and place them into a baking dish along with the cherry tomatoes and basil. Drizzle with the olive oil and place in the oven to roast for 20-25 minutes. Once cooked, remove from the oven and set aside.

3. Meanwhile, place the puff pastry sheet on a baking tray lined with baking paper, and score a 3cm border around the edge of the sheet. Next, prick the middle of the pastry sheet with a fork a few times. Bake the pastry sheet according to the instructions on the packaging. 

4. Once the puff pastry is cooked, spread it over the rosemary hummus and then top the hummus with the roasted vegetables.

5. This tart can be served either hot and cold.