Go Back
+ servings
A slice of carrot and hummus tart to illustrate a simple vegan quiche recipe
Print

Hummus and Carrot Tart

A simple savoury carrot tart recipe with hummus, caramelised onions and thyme.
Course Lunch, Main Course, Picnic
Cuisine vegan
Keyword carrot tart, hummus
Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 2 hours
Servings 8
Calories 309kcal

Equipment

  • pizza pan or baking tray

Ingredients

  • 6 slender carrots, halved lengthways
  • 400 g/3 medium onions, halved and thinly sliced
  • 2 tbsp olive oil
  • 300 g ready made vegan puff pastry
  • 1 tbsp plant based milk
  • 150 g hummus
  • 1 tbsp fresh thyme leaves
  • salt and freshly ground black pepper to taste

Instructions

  • Lightly grease a 33.5cm/13" pizza pan or baking tray
  • Roll your puff pastry out into a circle to fit and place it onto the pizza pan
  • Score a line about 2cm (3/4 inch) in from the edge of the pastry all the way around
  • Use a fork to prick the pastry all over in the centre circle (not the outer edge)
  • Leave to rest in the fridge for an hour
  • Heat the remaining tablespoon of oil in a heavy bottomed frying pan. Gently fry the onion slices, covered, for about 45 minutes until very soft and golden - you made need to add a little water every now and again to stop them sticking or burning
  • Preheat oven to 190C/375F
  • Halve your carrots lengthways, toss them in 1 tbsp of the olive oil, sprinkle with a little salt and pepper and roast at 190C/375F for 15 minutes until just browning but still with bite. Set aside
  • Increase oven temperature to 220C/428F
  • Brush your prepared pastry with a little plant based milk
  • Bake your pastry for 10-15 minutes until risen and golden. Remove from the oven, squash the centre circle with the back of a spoon and return to the oven for about 3 minutes for a really crisp base, set aside
  • Lower the oven temperature to 190C/375F
  • Stir the hummus into the cooked onions, add salt and pepper to taste
  • Spoon the hummus and onion mix into the cooked pastry shell and spread evenly, top with the roasted carrots and thyme leaves. Return to the oven for 10 minutes to heat through.
  • Serve hot, cold or at room temperature

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 309kcal | Carbohydrates: 29g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Sodium: 199mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7692IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg