Strong Roots

Roasted Vegetable Tart with Hummus Recipe by Stacey Horler

This month we invited vegan food blogger Stacey Horler aka @goodnessisgorgeous to create a recipe using our Garlic Roasted Sweet Potatoes and Roasted Beetroot Wedges and she didn’t disappoint! This colourful roasted vegetable tart is packed full of veggies and is the perfect healthy recipe to enjoy for lunch or dinner.

Let us know if you try it out in the comments section below or tag us in a picture on social. We love hearing about your creations!

Ingredients:

For the crust:

2 cups of fine almond flour

¼ cup of flaxseed

½ – ¾ cup of water

1 tsp. of garlic powder

1 tsp. of onion powder

Pinch of salt

Coconut oil

For the filling:

200g hummus

200g Strong Roots Garlic Roasted Sweet Potato

200g Strong Roots Roasted Beetroot Wedges

2 small red onions, quartered

6-8 cherry tomatoes

Drizzle of balsamic glaze

Fresh basil

Method:

For the crust:

1. Preheat the oven to 180°c.

2. Grease a springform tart tin with coconut oil.

3. Place all of the dry ingredients for the crust into a large mixing bowl.

4. Add the water and mix with a spoon. The mixture shouldn’t be too wet, but if it’s too dry to form a ‘dough’ add up to an extra ¼ cup of water until you have a good consistency.

5. Using your hands spread the dough into the prepared tart tin. Bake for 20 minutes, or until golden brown.

6. Remove from the oven and allow to cool.

For the filling:

7. Turn the oven up to 200c.

8. Place the Strong Roots Garlic Roasted Sweet Potatoes and Roasted Beetroot Wedges onto a large baking tray along with the cherry tomatoes and red onion.

9. Roast in the oven for 25-30 minutes.

To Assemble:

10. Fill the tart crust with the hummus and top with the roasted vegetables. Drizzle over some balsamic glaze and scatter a few basil leaves on top.

11. Serve roasted vegetable tart on its own or with salad.

Roasted Vegetable Tart with Hummus Recipe

Roasted Vegetable Tart with Hummus Recipe

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