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Savory Chickpea and Spinach Puff Pastry Tart with Herbed Sunflower-Seed Cream

Name: Savory Chickpea and Spinach Puff Pastry Tart with Herbed Sunflower-Seed Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean-American
Ingredients: 1 sheet frozen puff pastry, thawed (about 8x8 inches); 1 tablespoon olive oil; 3 cups fresh spinach, roughly chopped; 1 (15 oz) can chickpeas, drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and black pepper, to taste; 1/2 cup sunflower seeds (soaked in warm water for 2 hours and drained); 1/4 cup unsweetened plant-based milk (soy or oat recommended); 2 tablespoons lemon juice; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon fresh dill, finely chopped (or 1/2 tsp dried dill); 1/4 teaspoon garlic powder; Salt to taste

By Beginnerbakes Editorial TeamPublished Apr 28, 2026 | Updated Sep 30, 2026

Mediterranean-American 45 mins Beginner-friendlyEasyStep By StepSavory Bakes

A puff pastry tart with chickpeas, spinach, herbs, and sunflower-seed cream. Bake until the pastry border is crisp and golden.

Savory Chickpea and Spinach Puff Pastry Tart with Herbed Sunflower-Seed Cream

Prep 15 min

Cook 30 min

Total 45 min

Servings 6

Difficulty easy

Cuisine Mediterranean-American

Ingredients

Servings 6

1 sheet frozen puff pastry, thawed (about 8x8 inches)
1 tablespoon olive oil
3 cups fresh spinach, roughly chopped
1 (15 oz) can chickpeas, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1/2 cup sunflower seeds (soaked in warm water for 2 hours and drained)
1/4 cup unsweetened plant-based milk (soy or oat recommended)
2 tablespoons lemon juice
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped (or 1/2 tsp dried dill)
1/4 teaspoon garlic powder
Salt to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Unroll the thawed puff pastry onto the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife, being careful not to cut all the way through.
Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Add the chopped spinach and cook for 3 to 4 minutes, stirring often, until wilted. Season lightly with salt and pepper.
Stir in the chickpeas, oregano, cumin, and another small pinch of salt and pepper. Cook for 3 to 4 minutes so the chickpeas warm through and the spices coat the filling.
Blend the soaked sunflower seeds, plant-based milk, lemon juice, parsley, dill, garlic powder, and salt until smooth and creamy.
Spread the spinach and chickpea mixture evenly inside the scored pastry border. Dot spoonfuls of the herbed sunflower-seed cream over the filling.
Bake for 20 to 25 minutes, until the pastry border is puffed and golden and the filling is hot.
Let the tart cool for 5 minutes before slicing. Serve warm or at room temperature.