Vegan Tart with Bell Peppers, Onions and Capers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 19.46 g | (20 %) | ||
| Fat | 46.74 g | (40 %) | ||
| Carbohydrates | 75.64 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.08 g | (30 %) |
| Vitamin A | 310.8 mg | (38,850 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 1.66 mg | (166 %) | ||
| Vitamin B₂ | 1.29 mg | (117 %) | ||
| Niacin | 8.01 mg | (67 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 30.8 μg | (10 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 4.75 μg | (11 %) | ||
| Vitamin B₁₂ | 2.19 μg | (73 %) | ||
| Vitamin C | 59.52 mg | (63 %) | ||
| Potassium | 458.96 mg | (11 %) | ||
| Calcium | 195.67 mg | (20 %) | ||
| Magnesium | 99.19 mg | (33 %) | ||
| Iron | 5.35 mg | (36 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 1.99 mg | (25 %) | ||
| Saturated fatty acids | 7.88 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough
- 12 ozs Spelt flour
- 6 ozs vegan Margarine
- 1 tsp Sea salt
- olive oil (for the pan)
- Pastry flour (for the work surface)
- For the filling
- 2 Bell pepper (Red and yellow)
- 2 Red onions
- 2 garlic cloves
- 4 thyme
- 2 ozs sun-dried Tomatoes (in oil)
- 1 Tbsp olive oil
- 2 Tbsps Caper (from a jar)
- salt
- freshly ground peppers
- 3 ozs Cashews
- 2 Tbsps Nutritional yeast
- 1 tsp White vinegar
Preparation steps
For the dough, mix dough ingredients together with approximately 1/3 cup of water until smooth. If necessary, add more flour or water. Covers and let rest approximately 30 minutes in the refrigerator.
For the filling, rinse the bell peppers, trim and cut into strips. Peel the onions, halve and cut into thin slices. Peel garlic and cut into thin slices. Rinse the thyme, shake dry, pluck leaves off 2 sprigs, and chop. Drain the tomatoes and cut into strips. Sauté bell peppers with onion and garlic in a large frying pan in hot oil for about 3 minutes. Then remove from heat and stir in the tomatoes and capers (drained). Season lightly with salt and pepper.
Preheat the oven to 400°F. Grease pan with olive oil. Roll out the dough on a floured surface slightly larger than the pan. Press dough into pan and form an edge. Cut off excess dough. Dock the bottom with a fork several times and blind bake for about 7 minutes. Meanwhile, for the sauce, puree cashews with nutritional yeast, vinegar and 3/4 cup of water until smooth. Season with salt and pepper and stir in the chopped thyme. Spread the vegetables on the pre-baked crust alternately layering with the sauce. Bake for 35-40 minutes. Serve garnished with the remaining thyme sprigs.
