Veggie Hummus Tart


Serves 4-6

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!