I’ve heard it said before that life is too short to make your own puff pastry and I agree. This spinach and tomato hummus tart can be whipped up in just 25 minutes; add homemade puff pastry into the mix and it’s no longer such a quick option!

Fortunately vegan puff pastry is easy to come by. It’s often “accidentally vegan” and therefore might not be labelled as vegan, but a quick scan of the ingredients should confirm either way. I used a sheet of Asda’s vegan-friendly own-brand ready rolled puff pastry.

  • 375g/1 large sheet puff pastry
  • 200g hummus
  • 3 spring onions, finely chopped
  • 2-3 large ripe vine tomatoes, thinly sliced
  • Handful spinach leaves, roughly torn
  • 3 tbsp chickpeas (tinned or cooked and cooled) soaked for a few minutes in 1 tbsp balsamic vinegar
  • 2 tbsp vegan pesto
  • Handful grated vegan mozzarella
  • Black pepper & sea salt, to taste

  1. Preheat oven to 180C/350F/gas mark 4 or according to the pastry instructions.
  2. Cover a baking tray with greaseproof paper and carefully roll out the sheet of puff pastry (see notes).
  3. Use a knife to lightly score the pastry, leaving a 2cm border around the edges.
  4. Spread the hummus over the pastry within the border.
  5. Place the spring onions, tomato slices, spinach and balsamic chickpeas evenly over the top of the hummus.
  6. Drizzle the pesto over the top (see notes), add the mozzarella, season with the salt and pepper, then place in the oven. Bake for 15 minutes or until the pastry is golden brown and cooked underneath.
  7. Cut into slices and serve.

1. If using shop-bought pastry that is wrapped in greaseproof paper, you can simply roll it out keeping this paper underneath then transfer to the baking tray.
2. If the pesto is too thick, mix with a little extra olive oil.

For The Full Instructions, Please Visit The Full Recipes: natalietamara.co.uk

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