Serves 4-6 Ingredients 6 sheets of vegan puff pastry Handful chestnut mushrooms, sliced 1 zucchini, sliced Handful baby leaf spinach, washed & drained (Arugula works also) 1 large garlic cloves minced or pressed Pinch of Himalaya salt 1 tsp cracked black pepper 1 red onions, sliced Coconut oil for baking 1/2 red pepper 3,5 oz (100 g )hummus, i prefer homemade hummus How to 1. Preheat the oven to 180 degrees and defrost the puff pastry for 20-30 minutes. 2. Meanwhile, heat 1 tsp coconut oil in a pan over medium heat, then sauté the mushrooms, garlic and red onions for 3-4 minutes, until golden and season with himalaya salt en black pepper. Remove after 3 minutes and set aside. 3. In the same pan, heat a 1 tbsp coconut oil and bake the zucchini on both sides for 5-7 minutes or until golden brown. 6. Take the puff pastry and layout on a large parchment paper and score a small border. 7. Spread hummus over the puff pastry and top it with the zucchini, mushrooms, red onions. 8. Put the veggie tart in the oven for about 20-15 minutes. 9. Remove it from the oven until the puff pastry is golden brown en top it with fresh spinach ( or Argula) and red pepper & enjoy! Bon appétit!