Zucchini and leek tart

100 g Zucchini

50 g Lauch

10 g Kapern

1 Stk Blätterteig, vegan

5 g Crème fraîche, vegan

1 Prise Salz

1 Prise Pfeffer, frisch gemahlen

1 TL Oregano, getrocknet

1 EL Olivenöl

½EL Balsamicocreme

Kochschritte

Schritt 1/5

01 / 05

Start by washing and drying the zucchini and leek and slicing them into thin rounds.

Schritt 2/5

02 / 05

Roll out the dough and spread the vegan cream in a thin layer, leaving a 2cm border around the edges of the pastry.

Schritt 3/5

03 / 05

Place the sliced zucchini and leek in alternating layers to create a pattern. Scatter the capers and top the tart with salt, pepper, and oregano.

Schritt 4/5

04 / 05

Bake at 200C for 15-20 minutes until the tart is golden and the vegetables are cooked through.

Schritt 5/5

05 / 05

Remove from the oven and drizzle the olive oil and balsamic reduction on top. Slice and serve warm.