Believe it or not, this savory showstopper of a tart starts with your favorite Private Selection hummus! Get the recipe below. 🥕🍅
HUMMUS & VEGGIE TART
1 tbsp Private Selection Extra Virgin Olive Oil
2 Private Selection Sweet Onions, chopped
3-4 garlic cloves, minced
1 container (10 oz) Private Selection Hummus (any variety)
1 tbsp Private Selection Italian Seasoning
¼ cup Private Selection Traditional Panko Breadcrumbs, divided
Salt & pepper to taste
1 cup green peas, steamed lightly and drained
1 jar Private Selection Julienne Cut Sun Dried Tomatoes, drained
1 sheet puff pastry (vegan to keep the recipe plant-based)
1 medium zucchini, ribboned with a peeler
2 medium carrots, ribboned with a peeler
Additional Private Selection Extra Virgin Olive Oil
Heat oil in a large skillet over medium-high heat. Add the onions and sauté until soft, then stir in garlic and cook for 30 more seconds. Cool slightly, then transfer to a food processor. Add hummus, Italian seasoning, and 2 tbsp panko. Blend until smooth and season to taste with salt and pepper. Remove about half of the hummus mixture and set aside. Add peas to the food processor and blend until smooth. Transfer pea mixture to a bowl and rinse out food processor. Add sundried tomatoes and reserved hummus mixture to the clean food processor and blend until smooth.
Press puff pastry into a tart pan, bringing it up the sides and slightly over the edge. Use a fork to poke holes in the dough, then sprinkle the remaining 2 tbsp panko in an even layer on the bottom of the tart. Transfer the sun dried tomato mixture to the tart shell and spread evenly. Working carefully to maintain distinct layers, spread pea mixture on top of tomato mixture.
Preheat the oven to 400°. Gently press the veggie strips into the hummus mixture in a spiral pattern, alternating carrots and zucchini as desired. When finished, trim and shape pastry as needed to create a crust around the perimeter. Brust olive oil over the veggies and pastry and bake for 40 minutes or until the crust is golden-brown. Cool on a wire rack for 15 minutes and serve warm, or serve at room temperature for a firmer filling. Enjoy!
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