Quick Savory Tart with Hummus and Vegetables is one of those recipes I make when I want something simple, quick and shareable. Perfect for a savory snack, an aperitif or to take with you on a picnic.
This time I made it with my light hummus, the one I often prepare at home, but you can actually use any hummus you have ready. It is a vegan savory tart that was born with spring vegetables, but it actually adapts very well to what you have in the fridge or to the season.
If you use a gluten-free puff pastry, it also becomes a good option for those with celiac disease. And it remains lactose-free, because to finish it I used homemade almond drink.
In the FAQ I also leave a few ideas to vary it, so you can really make it your own each time.
For more aperitif ideas, take a look at these links:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients for the quick savory tart with hummus and vegetables
- 7 oz hummus
- 9 oz Romanesco zucchini (about 2 cups sliced)
- 5 oz asparagus (tips)
- to taste garlic powder
- 2 tsp extra virgin olive oil
- to taste sesame seeds
- to taste fine salt
- roasting herbs (herb mix for vegetables)
- 1 roll of puff pastry (rectangular)
Tools to make the quick savory tart with hummus and vegetables
- 1 Mandoline
- 1 Frying pan
- 1 Pot
- 1 Colander
- 1 Baking pan
Steps
To prepare the filling for the quick savory tart with hummus and vegetables, I start from the base: my light hummus, which makes the final result more delicate and light. You can still use any hummus, even store-bought, or prepare it with the legumes you prefer.
I then move on to the vegetables. After washing and trimming the zucchini, I slice them thinly with a mandoline (or a very sharp knife), being careful not to make them too thin so they keep some texture after cooking.
I sauté them in a pan with a drizzle of oil, salt, garlic powder and, if you like, some aromatic herbs. They only need to soften and take on flavor. If they dry out too much during cooking, just add a few tablespoons of water. Once ready, turn off the heat and let them cool.
Then I clean the asparagus, keeping the tips aside. I blanch the tips for a few minutes in salted water, just long enough to slightly soften them, then drain and let them cool. In this version I chose zucchini and asparagus, perfect as spring vegetables, but you can easily substitute them with other seasonal vegetables.
Assembly
For assembling the quick savory tart with hummus and vegetables, I start by preheating the oven to 392°F so it will be at temperature when the tart is ready to bake.
I unroll the puff pastry directly into the pan. I chose a large rectangular sheet, but a round one works just as well and the result doesn’t change.
Prick the base gently with the tines of a fork and then spread a generous layer of hummus over the whole surface, thus creating the creamy base that will welcome the vegetables.
At this point I add the vegetables on top of the hummus base. I created alternating strips of zucchini and asparagus, but you can arrange them however you like: neatly, freely or even more creative and “artistic” than mine.
The important thing is to follow your instinct, because this quick savory tart with hummus and vegetables lends itself very well to being customized based on taste and what you have available.
Fold the edges of the quick savory tart with hummus and vegetables inward to contain all the filling. In my case I had quite a lot of leftover pastry because I used an XL sheet, but with standard-size puff pastry the edges will be smaller and less abundant.
Brush the edges of the quick savory tart with hummus and vegetables with a plant-based drink and finish with a sprinkle of sesame seeds, so you obtain a completely vegan version.
I used a homemade almond drink that I prepare with MYLKY, but you can freely use any plant milk.
👉 In collaboration with MYLKY you can get a discount using the code SARAC10 (to enter at checkout on the site).
If you prefer a vegetarian version, you can brush the edges with a mix of egg yolk and about 1 tbsp of cow’s milk (~20 g).
Bake the quick savory tart with hummus and vegetables in a static oven preheated to 392°F and cook for about 25–30 minutes, or until the puff pastry is golden and crispy.
Once baked, remove from the oven and let it warm slightly for a few minutes before slicing, so the filling settles and the flavors balance better.
Tips and storage
The quick savory tart with hummus and vegetables keeps in the refrigerator for about 2–3 days in an airtight container. Before serving you can warm it slightly in the oven to restore its original crispness, but it is also excellent at room temperature.
The recommendation is to prepare and enjoy it within a short time so that the puff pastry stays crisp and the hummus does not make the base too soggy.
FAQ (Questions and Answers)
Can I substitute the vegetables?
Yes, this savory tart is perfect with any type of seasonal vegetable. You can use, for example, broccoli, spinach, peppers or whatever you have in the fridge.
Can I use another type of hummus?
Of course. You can use any hummus: classic chickpea, lentil, basil-flavored or other, or even store-bought.
Is this savory tart recipe suitable for celiacs?
It becomes gluten-free if you use a gluten-free puff pastry.
Is this a vegan recipe?
Yes, as I made it, using a plant-based drink to brush the edges and without animal-derived ingredients, the recipe is completely vegan.
Can the quick savory tart with hummus and vegetables be prepared in advance?
Yes, you can prepare it a few hours in advance and serve it at room temperature or warm it slightly before serving.
