Hummus Vegetable Tart

Serves 2
Time 1 hour


½ yellow capsicum, diced
1 zucchini, diced
1 red onion, diced
1 eggplant, diced
1 stem cherry tomatoes on the vine
2 tbsp extra virgin olive oil
Salt and pepper
1 sheet puff pastry
1 egg, lightly beaten
Basil leaves, to garnish


1 400g can chickpeas, drained and rinsed
Juice of 1 lemon
2 tbsp tahini
1 clove garlic
½ tsp cumin
¼ cup extra virgin olive oil
Salt and pepper


Preheat oven to 220°C. Bring the pastry up to room temperature.

In a medium roasting tray place all chopped vegetables, season well with salt and pepper and drizzle with extra virgin olive oil. Roast for 30-40 minutes.

Place the puff pastry sheet on a baking tray and score a 3cm border around the sheet and prick the middle all over with a fork. Brush the pastry all over with egg, then add to the oven for 15-20 minutes.

In a blender make the hummus by blending the chickpeas, lemon juice, tahini, garlic, cumin, olive oil, and salt and pepper until smooth and combined. Add a little water if too thick.

Let the puffed pastry cool, then cut out and remove the centre square along the score lines so you’re left with a puffed up border and flat middle.

Spread the hummus in the centre of the tart then top with the roasted vegetables and basil leaves.