Savory Beet Hummus Tart

Spring has sprung and I couldn’t be happier (allergies aside, ugh)! Let’s celebrate with something colorful and fresh, shall we?

I’ve had these gorgeous colors and flavors on my mind for a while. In its earlier forms, this was going to be a beet hummus pizza, but I finally decided on a savory galette, because flaky crusts really express elegance (I still love pizza, though). My sister and my omni taste testers loved it. Whether you are celebrating Easter, Passover, or just spring, this dish is sure to delight your brunch guests!

I am so happy with the flavor combinations–I hope you will love them too! Imagine it:

zesty, creamy beet hummus
+
sweet, juicy cherry tomatoes
+
earthy, tender broccolini
+
robust red onions
+
peppery arugula greens
+
subtly piney thyme + fragrant basil
+
a golden flaky crust

It’s safe to say I am in love!

Savory Beet Hummus Tart
(makes two tarts)

Total time: 45 min (not including puff pastry thaw time–that’s about 30-40 min)
Ingredients:

2 puff pastry sheets (Pepperidge Farm’s puff pastry is vegan! Or make your own, here or here!) OR my herbed pizza crust, if you want to make a pizza version
beet hummus (I used Minimalist Baker’s recipe–I added an extra clove of garlic and a dash of nutritional yeast)
1 bunch broccolini
yellow cherry tomatoes, sliced
1/4 red onion, sliced
baby arugula
fresh thyme
fresh basil
aquafaba (optional–you could use EVOO if you prefer)

Method:

Thaw your puff pastry crust according to the package directions.
Preheat your oven to 400 degrees F.
Lightly oil two baking sheets and place the puff pastry sheets on them. Use a fork to poke holes all over the dough, except for the outer rim.
Spread the beet hummus on the puff pastry sheets.
Cut the broccolini in half–we will be using the florets for the tart. Save the stems to saute and eat later (or eat them raw, if you love raw broccoli like me)! Cut the florets so that they are relatively bite-sized.
Arrange the broccolini, cherry tomatoes, and onions on the puff pastry. Brush the veggies and edges of the crust with aquafaba (or EVOO if you prefer).
Bake at 400 degrees F for 20 minutes, or until the crust is golden brown and puffed up.
Let the tart cool for about 5 minutes. Cut it into ninths, then serve with fresh baby arugula, thyme and basil. Sprinkle with sea salt or nutritional yeast, if you so desire. Enjoy!