Filled with hummus and roasted veggies, these gluten-free, protein-packed tarts are real winners. Pair them with salad or veggies for a comforting plant based dinner or even make mini versions to serve as nutritious canapés at your next dinner party.
Mix together the three types of flour, protein, salt and herbs before rubbing in the butter. Add in the water a tablespoon at a time and work it into a dough, being careful not to overwork.
Roll into a ball and wrap in cling film, putting it in the fridge to chill for 30 minutes. Once chilled, place a little our on a clean surface and roll out the pastry gently.
Be careful, as this will be a little more crumbly than regular pastry. Cut out circles with a cookie cutter and place into a greased cake tray, using extra pastry to patch up any holes or cracks.
Dollop in a spoonful of hummus, followed by roasted veggies and layer up the pastry until full. Sprinkle with the vegan cheese if using and cook at 180c for 15-20 minutes.