Sun-Dried Tomato and Roasted Vegetable Tart
Ingredients
- 1/2 Tbsp olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 1/3 cups frozen green peas
- 1 cup sun-dried tomatoes, packed in oil, drained
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup hummus
- 3 Tbsp breadcrumbs (divided)
- 270 g large sheet of vegan puff pastry
- 1 medium zucchini
- 2 medium carrots
- 1 tsp olive oil
Preparation
Preheat the oven to 200°C.
Heat a large pan over high heat, and add the olive oil. When hot, add the onions and garlic, and cook for 2 - 3 minutes.
Add the peas, sun-dried tomatoes, oregano, parsley, basil, salt, and pepper to the pan, and cook for another 2 - 3 minutes.
Transfer the contents of the pan to a food processor, along with the hummus, and 2 Tbsp of the breadcrumbs. Then blend this all up until smooth and creamy.
Grease a 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 1 Tbsp of 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 in the pan.
Use a potato peeler to slice the zucchinis and carrots into long, thin strips. I've also added a little bit of red cabbage for a pop of colour.
Alternate in gently pressing these strips into the hummus mixture in a spiral pattern on the tart.
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. Garnish with parsley and ENJOY!
