Ingredients
Hint:
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
kochen@bettybossi.ch
Pastry dough
Leek
Tart
Utensils
*-*
How it's done
Pastry dough
Mix the flour, thyme and salt in a bowl. Add the vegan butter and rub together using your hands to form an even mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Cover the dough and chill for approx. 30 mins.
Leek
Heat a dash of oil in a wide pan. Sauté the leek for approx. 5 mins., season, allow to cool slightly.
Tart
Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Add the vegan cheese to the leek along with all the other ingredients up to and including the pepper, mix, spread over the base of the tart.
Bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 200 °C.
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