This rustic puff pastry tart combines flaky pastry, creamy hummus, and a savory vegetable-packed mince topping. The make-ahead filling and impressive presentation make it a great option for dinner parties and shared meals.
Ingredients
- 1 onion
- 200 g carrot
- 300 g courgette/zucchini
- 2 cloves garlic
- 200 g plant-based mince meat
- 3 tablespoons olive oil
- 1 teaspoon oregano
- ½ teaspoon of each garlic granules, smoked paprika and chili flakes
- Salt and pepper
- 1 tablespoon of each tomato paste and soy sauce
- A handful of parsley chopped
- 1 puff pastry sheet (425g)
Serve with:
- 300 g hummus
- Fresh coriander leaves
Instructions
- Cut the onion, grate the carrot and courgette and mince the garlic.
- In a wide pan, on a medium heat, add the mince and sauté it for 3-4 minutes.
- Then add the oil, along with the onions, carrots and courgette and a generous pinch of salt.
- Sauté for 6-8 minutes or until the veggies have soften, stirring occasionally.
- Add the minced garlic and along with all the spices and sauté for a minute.
- Then add the tomato paste and soy sauce and sauté for a minute.
- Add 200ml of water and simmer it for 15 minutes.
- Finish with the chopped parsley and taste to adjust the seasoning to your preference.
- Set aside to cool down a bit.
- In the meantime, preheat the oven at 180°C .
- Open the puff pastry on a baking tray lined with parchment paper and score lines 2cm along from the edges on all sides, creating a parameter inside the pastry.
- Use a fork to poke some holes in the inner rectangle and bake for 15-18 minutes or until golden.
- Remove from the oven, flatten the inner rectangle with a fork and spread the hummus.
- Then top it up with the veggie mince mixture and finish with some coriander leaves.
- Cut into 6 pieces and serve with a cabbage salad.
Notes:
*You can serve 6 people as a side dish.
*You can prepare the mince up to 3 days in advance, just store it in the fridge and warm it up before you want to serve it.