Savory Vegan Pumpkin Tart
Ingredients
- For the dough
- 250 grams Pastry flour
- 170 grams Margarine
- 3 Tbsps cornstarch
- 3 tsps Baking powder
- 1 tsp salt
- olive oil (for the tart pan)
- Pastry flour (for the work surface)
- For the topping
- 400 grams Pumpkin
- 2 chili peppers
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- salt
- freshly ground peppers
- 3 parsley
Preparation steps
For the dough, mix the ingredients into a smooth dough. Shape into a disc and cover in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 190°C (approximately 375°F). Grease the tart pan with margarine.
Roll out the dough on a floured surface to slightly larger than the tart pan. Press into the pan and trim the crust.
Cut the pumpkin flesh into thin columns. Rinse the chili peppers and cut into thin rings. Peel and mince the garlic.
Heat the olive oil in a pan, add the garlic and cook until fragrant. Add the chili peppers and pumpkin and saute briefly. Deglaze with the white wine. Season with salt and simmer for about 5 minutes. Evenly spread the pumpkin mixture on the dough. Coarsely grind pepper over the top and bake for 30 minutes. Rinse the parsley, shake dry, pluck the leaves, and chop coarsely. Remove the tart from the oven and let cool on a wire rack. Sprinkle with fresh parsley and serve cut into pieces.
