Table of Contents
Recipe: Vegan tart with peppers, onions and capers
80 minutes
30 minutes
50 minutes
medium
Vegan
ingredients
for 4 servings
- 330 g spelled flour
- 150g vegan margarine
- 1 tsp sea salt
- fat for the shape
- flour for the work surface
- 1 each red and yellow bell pepper
- 4 shallots
- 2 cloves of garlic
- 4 sprigs of thyme
- 50 g dried tomatoes (in oil)
- 1 tbsp olive oil
- 3 tbsp capers
- Salt pepper
- 100 g cashew nuts (soaked in water overnight)
- 2 THE Hefeflocken
- 1 tsp white wine vinegar
preparation
- For the dough, mix flour, margarine cut into pieces, salt and approx. 80 ml water into a smooth shortcrust pastry. Add more flour or water if necessary, form the dough into a ball and chill for 30 minutes.
- For the topping, halve the peppers lengthwise, deseed, wash and cut into strips. Peel and slice the shallots and garlic. Wash the thyme, pat dry and pluck off the leaves. Drain the tomatoes and cut into strips.
- In a large pan, sauté the peppers, shallots and garlic in hot olive oil for 3 minutes. Remove from the heat, mix in the tomatoes and capers and season with salt and pepper.
- Grease a springform or tart pan (26 cm diameter). Roll out the dough on a floured work surface slightly larger than the tin, use it to line the tin, forming an edge and trimming off the excess dough. Prick the base several times with a fork and pre-bake in a preheated oven at 200 °C for 10 minutes.
- For the sauce, puree the cashew nuts with yeast flakes, vinegar and 200 ml water in a tall mixing bowl with a hand blender until smooth. Season with salt and pepper and stir in the thyme. Spread the vegetable topping alternately with the sauce on the base and bake in the oven for a further 35-40 minutes. Serve garnished with thyme, if you like.
Energy and nutritional information for the recipe
| Pro 100 g | pro Portion (250 g) | |
|---|---|---|
| energy | 1,156 kJ 276 kcal | 2,891 kJ 691 kcal |
| fat | 14.0 g | 35.0g |
| carbohydrates | 28.0 g | 70.0 g |
| protein | 8.0 g | 20.0 g |
