Mediterranean Vegetable Rose Tart

A crowd-pleasing appetizer made with hummus, puff pastry, zucchini, squash and carrots!  

  • Author: Deanna Segrave-Daly
  • Yield: 30 servings 1x


  • 1 (10 x 14-inch) sheet puff pastry, thawed
  • 1 (10-ounce) container Sabra Roasted Red Pepper Hummus
  • 1 large zucchini
  • 1 large yellow squash
  • 2 large carrots, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 3 tablespoons grated Parmesan or Pecorino cheese


  1. Preheat oven to 375 degrees Fahrenheit.
  2. On a lightly floured surface, roll out puff pastry into 13 x 17-inch rectangle.
  3. Coat 9 x 13-inch sheet pan with cooking spray. Place puff pastry in sheet pan, pressing dough up the sides of the pan.
  4. With a fork, prick the dough across the entire pan.
  5. Bake for 10 minutes. Remove from oven.
  6. To prep vegetables, either peel into thin long strips (about 4 – 5-inches) with a mandoline, a spiralizer (using straight/accordion blade) or a vegetable peeler.
  7. Gently spread Sabra hummus over the baked pastry.
  8. Take each veggie strip and roll into a rose shape. Press into the hummus, making rows of vegetable “roses.”
  9. Brush the veggie roses with olive oil.
  10. Sprinkle thyme, black pepper and cheese over top.
  11. Bake for another 15 minutes. Remove from oven and using a pizza cutter, cut into 30 squares. Serve immediately.