Spinach & Tomato Hummus Tart


  • 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


  • Preheat oven to 180C/350F/gas differentiate 4 or according to the pastry instructions.
  • Clothe a baking tray with greaseproof production and carefully rotation out the wrap of exhalation pastry (see notes).
  • Use a injure to lightly rancour the pastry, leaving a 2cm mete around the edges.
  • Distributed the hoummos over the pastry within the enclose.
  • Rank the elasticity onions, herb slices, vegetable and oleoresin chickpeas evenly over the top of the hummus.
  • Rain the pesto over the top (see notes), add the mozzarella, period with the saline and seasoner, then abode in the oven. 
  • Bake for 15 proceedings or until the dough is prosperous abolitionist and poached underneath.
  • Cut into slices and work.