for 2 person

Tart

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

How it's done

Tart

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.

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