Roasted Vegetable and Hummus Tart

I can’t believe there was a point in my life when I thought hummus was gross. It’s only within the last year I’ve started eating and it’s since become a staple in our house. I’m especially fond of using it in meatless meals.

This simple tart was a great, filling dinner but it would also be a great appetizer.

RoastedVegetableHummusTart

Roasted Vegetable and Hummus Tart
(adapted from eCurry)
Serves 2 as a main dish

1 zucchini, coin sliced
1/2 medium red onion, thickly sliced
1 c. cherry tomatoes, halved
Olive oil
1 sheet of puff pastry
1/2 c. roasted garlic hummus
2 T. feta cheese

Preheat the oven to 400F degrees. Toss zucchini, onion and cherry tomatoes with a drizzle of olive oil and spread out on a baking sheet. Roast for 30 minutes, tossing halfway through. Set aside in a covered bowl to keep warm.

On a lined baking sheet, bake the puff pastry for 10-15 minutes, until lightly browned. Remove from oven and spread with hummus. Top with vegetables and sprinkle feta over the top. Return to oven for 2-3 minutes.

Let stand for 2 minutes before slicing.

2 thoughts on “Roasted Vegetable and Hummus Tart

  1. Pingback: 16 More Meatless Dinner Ideas for Lent | Kate's Recipe Box

  2. Pingback: 16 More Meatless Dinner Ideas for Lent | Kate's Recipe Box

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s