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🍽️ Vegan Pumpkin Tart

385 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 250 g
• olive oil 5 tbsp
• salt pinch
• water 100 ml
• thyme, fresh 15 g
• soy yogurt 200 g
• pepper, black ground pinch
• hokkaido pumpkin 0.5 pc.
• onions, red 2 pc.
• pears 2 pc.
• walnut kernels 2 tbsp

Instructions

1. 1. Preheat the oven to 240 °C (top/bottom heat). In a bowl, mix flour, 3 tbsp olive oil, salt, and water into a smooth dough. Wrap the dough ball in cling film and let it rest at room temperature.
2. 2. Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them. In a bowl, mix soy yogurt with thyme and season with salt and pepper.
3. 3. Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and slice it thinly. Halve the onions, peel them, and cut them into strips. Wash the pears, quarter them, remove the stem and seeds, and slice them.
4. 4. Roll out the dough on a floured surface into two thin rectangles. Place each on baking paper and transfer to a baking tray. Spread the dough with the soy yogurt cream and top with pumpkin, pears, and onion strips. Bake in the oven for about 10 minutes until golden brown.
5. 5. Meanwhile, roughly chop the walnuts. Remove the pumpkin tart from the oven, cut it into portions, and sprinkle with walnuts. Serve immediately. Enjoy your meal!

Nutrition per serving

• kcal: 385
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 46 g