Roasted Sweet Potato Tart

Vegan Pastry

• 260 g plain flour
• ½ tsp fine sea salt
• 120 g coconut oil, solid
• 80 g water, cold, plus extra boiling for soaking
• 1 tsp dried mixed herbs

Houmous Filling

• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 100 g almond milk
• 20 g lemon juice
• 5 Medjool dates, pitted
• 1 garlic clove
• 1 Tbsp tahini
• 1 Tbsp olive oil
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Vegetable Topping

• 3 red onions, thinly sliced (2 mm)
• 3 Tbsp balsamic vinegar
• 2 apples, thinly sliced (2 mm)
• 1 Tbsp coconut oil, melted
• 2 pinches fine sea salt
• 2 sweet potatoes, thinly sliced (2 mm)
• 2 pinches ground black pepper