This Spinach & Tomato Hummus Tart is a simple, tasty dish that’s full of flavor and I promise you’ll be making it again and again.
In collaboration with Asda for #NationalVegetarianWeek
I’ve heard it said before that life is too short to make your own puff pastry and I agree. This spinach and tomato hummus tart can be whipped up in just 25 minutes; add homemade puff pastry into the mix and it’s no longer such a quick option!
Fortunately vegan puff pastry is easy to come by. It’s often “accidentally vegan” and therefore might not be labelled as vegan, but a quick scan of the ingredients should confirm either way. I used a sheet of Asda’s vegan-friendly own-brand ready rolled puff pastry.
To be honest, I took quite a few shortcuts while making the spinach and tomato hummus tart: I also used shop-bought hummus and a jar of vegan pesto. Virtually all shop-bought hummus is vegan-friendly (I say “virtually all” because you never know when a recipe can change!) and it’s fairly easy these days to pick up a jar of free from pesto that’s suitable for vegans. In Asda, you can find the delicious Le Conserve Della Nonna free from pesto.
Got a bit more time? Whip up some homemade hummus and pesto of your own.
I don’t know about you, but I love having recipes like this to hand. If I’m in a rush, I can grab the necessary tubs, jars and packets from the shops; if I’ve got more time to spend cooking, then everything can be made from scratch.
OK, so I probably still wouldn’t make the puff pastry from scratch..!
This spinach and tomato hummus tart makes a perfect summery meal on its own or with a side salad, but it’s also perfect eaten cold at picnics. Did I mention it’s ready in less than 30 minutes too?
All of the ingredients are easily available from Asda who, if you haven’t paid them a visit lately, are massively ahead of the game with their vegan range. This recipe uses their vegan mozzarella and it’s by far the best I’ve used – I mean look at how well it melts!
All of the products used here are available at the Asda Pudsey store.
- 375g/1 large sheet puff pastry
- 200g hummus
- 3 spring onions, finely chopped
- 2-3 large ripe vine tomatoes, thinly sliced
- Handful spinach leaves, roughly torn
- 3 tbsp chickpeas (tinned or cooked and cooled) soaked for a few minutes in 1 tbsp balsamic vinegar
- 2 tbsp vegan pesto
- Handful grated vegan mozzarella
- Black pepper & sea salt, to taste
- Preheat oven to 180C/350F/gas mark 4 or according to the pastry instructions.
- Cover a baking tray with greaseproof paper and carefully roll out the sheet of puff pastry (see notes).
- Use a knife to lightly score the pastry, leaving a 2cm border around the edges.
- Spread the hummus over the pastry within the border.
- Place the spring onions, tomato slices, spinach and balsamic chickpeas evenly over the top of the hummus.
- Drizzle the pesto over the top (see notes), add the mozzarella, season with the salt and pepper, then place in the oven. Bake for 15 minutes or until the pastry is golden brown and cooked underneath.
- Cut into slices and serve.
2. If the pesto is too thick, mix with a little extra olive oil. 3.5.3239
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Thank you to Asda for sponsoring this recipe. All thoughts, words and photos are my own. Please see my disclaimer for more details.