24 March 2025

Hummus Garden Tart

Do you see how colourful and bright this plant-based Hummus Garden Tart is? This recipe is the ultimate fridge-clearout meal, packed with all essential nutrients. It’s entirely homemade, from the pastry base to the hummus, yet it’s easily adaptable to all situations and skill levels. You can use your favourite seasonal vegetables along with the creamy base of your choice—whether it’s a classic chickpea spread or a spicy alternative. The result will always be a satisfying, garden-fresh tart that’s sure to impress.

Jump to Recipe

There’s nothing better than coming home after a long day and finding a delicious savoury tart ready in your fridge, waiting for you. This Hummus Garden Tart is the perfect meal-prep idea—you can easily bake it in advance and store it for the following days, if you can resist eating the whole dish at once! For my version, I like to make everything from scratch, including the pastry base, as it’s healthier and tastier than the store-bought one. Plus, it doesn’t take much longer or require extra effort!

What makes special this recipe is the creamy hummus base. I blend cannellini beans for mine, but you can use any legumes you have in your pantry. Whatever creamy spread you choose, it adds moisture and provides a great source of plant-based protein, fiber, and healthy fats, making the tart more filling and balanced. Regarding the veggies, you should use seasonal ones, as they make the entire dish more flavorful. Not to mention the cost-effectiveness, since seasonal produce is usually more affordable.

Allow the tart to cool completely before covering it with plastic wrap or placing it in an airtight container, then store it in the fridge. The Hummus Garden Tart will stay fresh in the refrigerator for about 3-4 days. If you want to keep it for a longer period, place it in the freezer, where it can last up to 2 months. Finally, reheat it in the oven when needed.

Ingredients for plant-based savoury tart

Beans: I use cannellini beans but any type of beans works well, as they blend easily, providing a creamy and smooth texture. I use canned beans to save time, but you can also use dried ones, just be sure to cook them in water before adding them to the food processor. Beans are an excellent plant-based protein source, rich in fiber and healthy fats, along with essential vitamins and minerals.

Tahini: this paste made from sesame seeds gives hummus a silky texture, helping to emulsify the ingredients and making the dip spreadable. Tahini is a good source of healthy fats, protein, and minerals like calcium, iron and magnesium. This paste balances the other components, adding a nutty flavor and making the hummus even richer.

Whole wheat flour: half of the pastry dough is made with whole-wheat flour, which adds a slightly nutty, richer flavor that pairs well with the hummus and cooked veggies. Additionally, this type of flour creates a denser, more rustic texture, providing a crisp crust that holds up well to moist fillings.

All-purpose flour: when mixed with the whole-wheat flour, this flour creates a lighter and more delicate texture in the pastry, making it less dense. Moreover, it helps achieve a tender crust, which is important when using heavier ingredients such as hummus and cooked veggies. Finally, its neutral flavor allows the flavors of the filling to shine through without competing with the crust.

Find the complete recipe with measurements below.

How to create creamy veggie tart

In a large bowl, combine the all-purpose flour, whole wheat flour, and salt, whisking to mix. Then, add the water and olive oil, stirring with a wooden spoon. Finish kneading with your hands until you achieve a homogenous dough. Let the dough rest in a bowl covered with a cloth.

Meanwhile, cook the sliced vegetables and onions in a hot saucepan with 1tbsp of olive oil, seasoned with salt and black pepper.

For the hummus: in a blender, combine the drained cannellini beans with tahini , cumin, and lemon juice.

Roll the pastry between two sheets of parchment paper using a rolling pin. Then, place the dough on a baking sheet and spread a generous layer of hummus on top. Finally, top with the cooked vegetables and bake in the oven at 200°C for about 30-40 minutes.

My tips for vegetarian savoury tart

Using a fork, prick the surface of the puff pastry to prevent it from becoming too soggy during baking.

Top the tart with something crunchy like toasted nuts, seeds, or breadcrumbs for added texture.

Savoury tarts can be served warm, at room temperature, or even cold, depending on your preference. Pair it with a light side salad for a balanced meal.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!