Strudel tart with artichokes
Ingredients
for 2 person
| 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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