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list-icon8% Rabatt nur gültig bis 02.09.2025 mit Code - SUMMERSALE8
list-icon8% discount only valid until 02.09.2025 with code - SUMMERSALE8
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Ingredients

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168 ml water
100 g vegan alternative to grated cheese
100 g arugula
20 g cress
20 g basil
20 g radish sprouts
100 g cherry tomatoes
1 Piece(s) onion
Some sunflower oil
2 Tablespoon(s) pine nuts

Preparation

  • Preparation time: 25 min
  • Cooking time: 45 min
  • Total time: 1 h 10 min

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1. Take the dough out of the packaging, roll it out and use it to line a springform cake tin or a tart mould. The edges should be 2-3cm high. To ensure even baking, prick the dough base using a fork.
2. Chop the onions finely, and fry in a little oil. Add the pine nuts, toast them with the onions, and then set everything to one side.
3. Prepare the egg replacement powder mix, mix it with the vegan alternative to crème fraîche, the vegan alternative to grated cheese and the onion mixture, and pour into the tart mould. Wash the arugula and the herbs, chop them finely and add them to the filling.
4. arnish with tomato slices, and bake in an oven preheated to 350 °C/180 °C upper and lower heat for 45-60 minutes.

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