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🍽️ Vegan Pumpkin Sweet Potato Tart

390 kcal · 30 min · 4 servings

Ingredients

• 250 g sweet potatoes
• 250 g butternut squash
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 1 pinch ground allspice
• 1 tbsp orange juice
• 1 sheet vegan puff pastry (frozen, 275 g)
• 1 tbsp soy milk
• 1 red onion
• 250 g vegan mozzarella
• 1 handful arugula

Instructions

1. 1. Peel the sweet potatoes and the pumpkin.
2. 2. Cut the vegetables into approx. 1.5 cm cubes.
3. 3. Heat the oil in a non-stick pan.
4. 4. Fry the vegetable cubes for about 5 minutes until golden brown.
5. 5. Season the mixture with salt, pepper, and allspice.
6. 6. Drizzle the cubes with orange juice.
7. 7. Remove the pan from the heat.
8. 8. Preheat the oven to 180°C top and bottom heat.
9. 9. Line a baking sheet with baking paper.
10. 10. Roll out the puff pastry on the baking sheet.
11. 11. Cut off approx. 2 cm from the edge of the pastry.
12. 12. Brush the remaining pastry edge with soy milk.
13. 13. Place the cut-off pastry strips on the edge.
14. 14. Cut the onion into thin strips.
15. 15. Dice the cheese into small pieces.
16. 16. Distribute the vegetable-onion-cheese mixture evenly on the tart.
17. 17. Season the tart with salt and pepper if needed.
18. 18. Bake the tart for approx. 25 minutes on the middle rack until crispy.
19. 19. Wash the arugula.
20. 20. Sort the arugula and dry it well.
21. 21. Remove the tart from the oven.
22. 22. Let the tart cool down briefly.
23. 23. Garnish the tart with the arugula and serve.

Nutrition per serving

• kcal: 390
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 43 g