Side dishe for 4

Sun-Dried Tomato Vegetable Tart

Name: Sun-Dried Tomato Vegetable Tart
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/2 tbsp olive oil; 2 onion; 3 clove garlic; 1 1/3 cup frozen green peas; 1 cup oil-packed sun-dried tomatoes; 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp ground black pepper; 3/4 cup hummus; 2 tbsp bread crumbs; 1/2 tbsp olive oil; 9 1/2 oz vegan puff pastry dough; 1 tbsp bread crumbs; 1 zucchini; 2 carrot

This flaky vegan tart layers roasted vegetables, peas, sun-dried tomatoes, and hummus inside baked puff pastry.

$2.41per serving $$

80 minstart to table

4servings

Mediterranean Vegetarian Vegan Dairy-free Budget Side dishes Summer

Ingredients

1/2 tbsp olive oil
2 onion
3 clove garlic
1 1/3 cup frozen green peas
1 cup oil-packed sun-dried tomatoes
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup hummus
2 tbsp bread crumbs
1/2 tbsp olive oil
9 1/2 oz vegan puff pastry dough
1 tbsp bread crumbs
1 zucchini
2 carrot

Steps

Heat the oven to 425 F and line a 9-inch tart pan with the puff pastry, trimming the edges.
Toss the onions, garlic, zucchini, and carrots with 1/2 tablespoon olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes.
Boil the peas in salted water for 4 minutes, drain them, and stir in the chopped sun-dried tomatoes, oregano, parsley, and basil.
Spread the hummus over the pastry and sprinkle it with 2 tablespoons bread crumbs.
Mix the roasted vegetables with the pea mixture, spread it over the hummus, and top with the remaining bread crumbs and olive oil.
Lower the oven to 400 F and bake the tart for 25 minutes, until the pastry is puffed and golden.