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

Calories 309kcal

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

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