Sun-dried Tomato & Roasted Vegetable Tart

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This recipe starts at 5:04

This vegetable tart is a real eye-catcher on the table. It takes some more effort to make, but the looks and taste are totally worth it.


Sun-dried Tomato & Roasted Vegetable Tart

Recipe PDF

▸ ▹ Vegan, nut-free, soy-free

Servings: 4 Prep Time: 30 min Cook Time: 50 min Total Time: 80 min


½ Tbsp (8 mL) olive oil

2 onions, chopped

3 cloves garlic, minced

1⅓ cups (200 g) frozen green peas

1 cup (75 g) sun-dried tomatoes, packed in oil, drained

1 tsp (3 g) dried oregano

1 tsp (2 g) dried parsley

1 tsp (2 g) dried basil

½ tsp salt

¼ tsp ground black pepper

3/4 cup (180 g) hummus, store-bought or homemade

3 Tbsp (18 g) breadcrumbs (divided)

270 g large sheet of vegan puff pastry dough*

1 medium zucchini

2 medium carrots

1 tsp (5 mL) olive oil

Optional Garnish

Fresh parsley, coarsely chopped


  1. Preheat the oven to 390°F (200°C).

  2. Heat a large pan over high heat, and add the olive oil. When hot, add the onions and garlic, and cook for 2 - 3 minutes.

  3. Add the peas, sun-dried tomatoes, oregano, parsley, basil, salt, and pepper to the pan, and cook for another 2 - 3 minutes.

  4. Transfer the contents of the pan to a food processor, along with the hummus, and 2 Tbsp (12 g) of the breadcrumbs. Then blend this all up until smooth and creamy.

  5. Grease a 25 cm (10 inch) round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides, to about 3 cm in height.

  6. Use a fork to poke holes in the bottom of the dough and sprinkle on the remaining 1 Tbsp (6 g) of breadcrumbs along the base.

  7. Transfer the contents of the food processor to the tart pan, and use the back of a spoon to spread the mixture evenly in the pan.

  8. Use a potato peeler to slice the zucchinis and carrots into long, thin strips.

  9. Alternate in gently pressing these strips into the hummus mixture in a spiral pattern on the tart. When finished, roll in the overhanging dough around the perimeter to form a decorative crust around the tart.

  10. Brush a bit of olive oil on top of the vegetables and the dough around the rim.

  11. Bake on the middle rack of the preheated oven for 40 - 45 minutes, or until the crust is golden.

  12. When removed from the oven, let the tart rest for at least 10 minutes, or until ready to serve. Garnish with parsley before plating it up, and enjoy!


  1. * Our puff pastry dough came pre-rolled, but you may need to roll yours out using a floured rolling pin if not pre-rolled. If this is the case, just roll the dough out to be 3 - 4 cm larger than the size of the pan on all sides.

  2. Storage: best if enjoyed immediately. The tart can be stored in an air-tight container in the fridge for up to 3 days.



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