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:
Betty Bossi Koch-Center
How it's done
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.
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.
|Tip:||Garnish the tart with ½ bunch of coarsely chopped flat-leaf parsley just before serving.|
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