SPINACH & TOMATO HUMMUS TART

This spinach and tomato paste tart makes a perfect aestival alimentation on its own or with a side salad, but it's also perfect devoured frozen at picnics. Did I honor it's waiting in less than 30 proceedings too?

All of the ingredients are easily acquirable from Asda who, if you haven't prepaid them a stay lately, are massively risen of the brave with their vegan chain. This direction uses their vegan mozzarella and it's by far the top I've utilized - I will face at how source it melts!

INGREDIENTS :

• 3 tbsp chickpeas (tinned or cooked and cooled) soaked for a few minutes in 1 tbsp balsamic vinegar
• 200g hummus
• 3 spring onions, finely chopped
• Black pepper & sea salt, to taste
• Handful grated vegan mozzarella
• Handful spinach leaves, roughly torn
• 375g/1 large sheet puff pastry
• 2 tbsp vegan pesto
• 2-3 large ripe vine tomatoes, thinly sliced

METHOD :

1. Preheat oven to 180C/350F/gas print 4 or according to the pastry instructions.
2. Contact a baking tray with greaseproof stuff and carefully move out the line of huff pastry (see notes).
3. Use a wound to lightly measure the dough, leaving a 2cm touch around the edges.
4. Dispersion the hoummos over the dough within the confine.
5. Locate the outflow onions, herb slices, spinach and oleoresin chickpeas evenly over the top of the hummus.
6. Drizzle the pesto over the top (see notes), add the mozzarella, season with the saliferous and peppercorn, then send in the oven. Heat for 15 minutes or until the pastry is auspicious brown and done underneath.
7. Cut into slices and cater.