Gluten-Free Vegan Roasted Vegetable Tart with Hummus

These vegan savoury Mediterranean tarts are quick to prepare, taste delightful and look impressive. They make a perfect light lunch for friends or a colourful addition to a buffet. The tahini-based pastry is my favourite gluten-free and vegan pastry: it comes together in seconds in a food processor and is forgiving of handling. While the pastry bakes you can roast the vegetables in the oven, then assemble the tart with a layer of hummus as the base. Simple, flexible and delicious — ideal for vegan and gluten-free entertaining.

This tart idea was born from a last-minute menu change when friends came for lunch and I wanted something pretty, easy and made from ingredients I already had. Using hummus as the flavourful base for roasted vegetables on a tart proved to be a winning combination. If you usually keep a tub of hummus in the fridge, you can make these tarts anytime with whatever vegetables you have to hand. The garlic-roasted hummus pairs especially well with the tahini pastry, giving a rich, nutty background to the light roasted vegetables on top.

Vegan and Gluten-Free Tahini Pastry

This tahini pastry is remarkably versatile and reliable. I first used it for mushroom tartlets and later for a creamy tofu pie and an asparagus and pesto tart. It works equally well for small tartlets, heart-shaped tarts or longer rectangular cases. The tahini keeps the pastry tender and adds a subtle sesame flavour that complements Mediterranean toppings.

Nutrition

This tart is packed with vegetables and plant protein from the hummus, making it a healthier option than many traditional tarts. Tahini contributes calcium and healthy fats, while the vegetables add antioxidants and fibre. Nutrition information for a serving is shown further below with calories and macronutrient breakdown.

Basic Instructions

Although it looks like several steps, this recipe is straightforward and involves minimal hands-on time. You can roast garlic for added depth or simply use plain hummus for a quicker version.

1. Cut the top off a garlic bulb, drizzle with oil, wrap and roast until soft (about 30–40 minutes at 200°C).
2. Make the tahini pastry by pulsing the ingredients in a food processor, press into a tart tin, chill briefly and blind bake until golden (about 15–20 minutes at 200°C).
3. Thinly slice courgettes (zucchini) and red onion, toss with olive oil, salt and pepper, and roast for 20 minutes at 200°C, turning once.
4. Mix the roasted garlic into the hummus, spoon the garlicky hummus into the cooled pastry case and spread evenly.
5. Arrange the roasted courgette and red onion slices on top, then finish with fresh herbs and black sesame or nigella seeds.

If you’re short on time, use store-bought hummus and ready-made pastry — you’ll still get a tasty tart with less effort.

This is a summary. See the full recipe below for exact quantities and detailed steps.

Chef’s Tips

• To avoid foil touching the garlic, wrap the bulb in a layer of baking paper before foil — a small precaution if you prefer not to have direct contact.
• When transferring a baked gluten-free pastry case, use tins with a loose bottom if possible. If the case cracks slightly, the thick hummus topping will hide imperfections.

Knife Skills

• Slice the onion through the root, lay the flat side down and cut thin half-moons up to the root to reduce tearing.
• Slice courgettes diagonally for attractive oval shapes.

Serving suggestions

These Mediterranean tarts are satisfying on their own but pair beautifully with a simple green salad. For extra colour and texture serve with roasted red peppers, a herby quinoa salad, or steamed greens. To feed a larger group, add boiled or roasted new potatoes alongside.

Substitutions

• If you prefer, use ready-made pastry — shop availability varies by region, but this saves time.
• Use store-bought hummus and stir in black garlic paste for a quick garlicky version.
• Swap courgettes for asparagus, broccoli, green beans or beetroot; avoid juicy roasted cherry tomatoes unless you use sun-dried or sun-blushed tomatoes to prevent sogginess.
• I once added vegan feta but found it masked the courgette flavour; taste and adjust to your preference.

Making ahead & Leftovers

You can blind-bake the pastry and prepare the garlicky hummus up to 24–72 hours in advance, keeping them refrigerated. Roast the vegetables on the day of serving for the best texture and flavour. Leftovers keep covered in the fridge for 2–3 days, although the pastry may soften over time.

📖 Recipe 📖

Vegan Roasted Vegetable Tart

A simple Mediterranean-inspired tart with tahini pastry, roasted garlic hummus and roasted courgette and red onion.

Equipment

• Tart dish or tins (any size/shape you prefer)

Ingredients

Pastry

• 60 g rice flour
• 60 g chestnut flour
• 80 g arrowroot
• 40 g tahini
• 50 g vegan butter
• 80 g coconut oil
• 50 g water
• 2 tbsp nutritional yeast
• Pinch of salt

Filling

• 150 g hummus (homemade or store-bought)
• 1 garlic bulb (for roasting)

Topping

• 2 courgettes, thinly sliced
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Garnish

• Fresh thyme or oregano leaves
• Black sesame seeds or nigella seeds

Instructions

1. Preheat the oven to 200°C / 400°F.
2. Pastry: Pulse all pastry ingredients in a food processor until combined. Press into the tart dish, up the sides, chill for 10 minutes then blind bake: prick the base, line with crumpled baking paper and baking beans, bake 15–20 minutes until golden. If the sides are browned but the base needs a little longer, remove the paper and beans and reduce the oven to 180°C to finish the base.
3. Topping: Slice the top off the garlic bulb, wrap and roast at 200°C for about 40 minutes (or 30 minutes in an air fryer). Toss the courgette and red onion with olive oil, salt and pepper and roast at 200°C for 20 minutes, turning once.
4. When done, squeeze the roasted garlic from its skins and mash into the hummus. Allow the pastry case to cool slightly, then spread the garlicky hummus across the base.
5. Arrange the roasted courgette and onion slices in a pretty pattern over the hummus. Finish with fresh herbs and black sesame or nigella seeds. Serve warm or at room temperature.

Notes

• Cooking times vary with tart size — judge doneness by colour and texture rather than the clock.
• Any roasted vegetables work well as a topping; adjust to seasonal availability.
• For a very quick version, use store-bought pastry and hummus mixed with black garlic paste.

Nutrition (per serving)

Calories: 623 kcal | Carbohydrates: 56 g | Protein: 10 g | Fat: 42 g | Saturated Fat: 21 g | Fibre: 8 g | Sugar: 7 g

If you try this recipe, please leave a star rating on your copy of the recipe — feedback is appreciated!

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If you enjoy this savoury vegan Mediterranean tart, you may also like these other vegan and gluten-free lunch ideas. Thumbnails and recipe titles are shown below for inspiration.

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