Strudel tart with artichokes

Strudel tart with artichokes

Total: 30 min. | Active: 10 min.
vegan, lactose-free
Nutritional value / person: 627 kcal
, Fat: 35 g
, Carbohydrate: 51 g
, Protein: 20 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 parcel strudel pastry (approx. 120 g)
olive oil, for brushing
175 g vegan crème fraîche
¼ tsp salt
a little pepper
160 g artichoke hearts in oil, drained, quartered
80 g dried tomatoes in oil, drained, cut into strips
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How it's done

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Carefully unfold the pastry sheets, brush with a little oil. Stack the sheets on top of each other, place on a baking tray lined with baking paper. Season the vegan crème fraîche, set aside 3 tbsp. Spread on top of the pastry, leaving approx. 4 cm free around the edges. Top with the artichokes and tomatoes. Fold in the edges of the pastry slightly, brush with a little oil.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove from the oven. Top with the reserved vegan crème fraîche.

Good to know
Tip: Garnish the tart with ½ bunch of coarsely chopped flat-leaf parsley just before serving.

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