Vegan Pumpkin and Sweet Potato Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 6.93 g | (7 %) | ||
| Fat | 19.56 g | (17 %) | ||
| Carbohydrates | 23.44 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.37 g | (5 %) |
| Vitamin A | 374.97 mg | (46,871 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 2.15 mg | (18 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 31.36 μg | (10 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.52 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.36 mg | (7 %) | ||
| Potassium | 114.86 mg | (3 %) | ||
| Calcium | 135.64 mg | (14 %) | ||
| Magnesium | 12.54 mg | (4 %) | ||
| Iron | 1.12 mg | (7 %) | ||
| Iodine | 0.28 μg | (0 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 6.54 g | |||
| Cholesterol | 14.88 mg |
Ingredients
- Ingredients
- 250 grams Sweet potato
- 250 grams Butternut squash
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 pinch ground allspice
- 1 Tbsp Orange juice
- 400 grams vegan Puff pastry dough (frozen)
- 1 Tbsp Soy milk
- 1 Red onion
- 250 grams vegan Mozzarella
- 1 handful Arugula
Preparation steps
Peel sweet potatoes and pumpkin, dice both into about 1.5 cm (approximately 1/2 inch) cubes. Heat oil in a pan and saute both for about 5 minutes or until golden brown on all sides. Season with salt, pepper and allspice. Drizzle with orange juice and remove from heat.
Line baking sheet with parchment paper.
Thaw puff pastry and roll out on a floured surface. Cut out about 2 cm edge from the puff pastry circle (like a ring). Place ring on the border of the circle to make a raised edge and brush with soy milk.
Peel, halve and thinly slice onion. Cut cheese into small cubes. Spread sweet potato pumpkin mixture with onion and cheese on pastry. Season with salt and pepper to taste and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown and crispy.
Rinse and spin dry arugula, tear into smaller pieces if needed.
Remove tart from the oven and cool briefly. Garnish with arugula and serve.
