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Ingredients
1 red pepper, chopped
1 zucchini (courgette), chopped
1 onion, sliced
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 Hummus
Preparation
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.
3. Once cooked, remove from the oven and set aside. 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.
4. Next, prick the middle of the pastry sheet with a fork a few times. Bake the pastry sheet according to instructions on the packaging.Â
5. Once the puff pastry is cooked, spread the hummus and then top the hummus with the roasted vegetables.
This tart can be served either hot or cold.
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