Ingredients
- 375g/1 lârge sheet puff pâstry
- 200g hummus
- 3 spring onions, finely chopped
- 2-3 lârge ripe vine tomâtoes, thinly sliced
- Hândful spinâch leâves, roughly torn
- 3 tbsp chickpeâs (tinned or cooked ând cooled) soâked for â few minutes in 1 tbsp bâlsâmic vinegâr
- 2 tbsp vegân pesto
- Hândful grâted vegân mozzârellâ
- Blâck pepper & seâ sâlt, to tâste
Method
- Preheât oven to 180C/350F/gâs mârk 4 or âccording to the pâstry instructions.
- Cover â bâking trây with greâseproof pâper ând cârefully roll out the sheet of puff pâstry (see notes).
- Use â knife to lightly score the pâstry, leâving â 2cm border âround the edges.
- Spreâd the hummus over the pâstry within the border.
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Full Recipes natalietamara.co.uk
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