120 g margarine
2 Tbsp salt
¼ kg flour
1 ½ Tsp baking powder
5 Tbsp natural mineral water
300 g Simply V spread
160 ml plant drink
30 g starch
1 pinch of pepper
2 Tbsp lemon juice
150 g Hokkaido pumpkin
30 g cranberries, dried
¾ Tsp thyme
¼ Tsp ginger powder
230 g potatoes
50 g smoked tofu
1 Tbsp agave syrup
80 g apples
120 g red cabbage
12 slices Simply V slices
1 fist full arugula
60 minutes / 4 Servings
Mix margarine, salt, flour, baking powder, and water to create a sourdough. Let the dough rest and cool down in the refrigerator.
For the cream: mix the Simply V spread with plant drink, starch, lemon juice, salt, and pepper.
For the first filling, was the pumpkin, remove the seeds and slice it finely. Sauté in a frying pan. Add cranberries, thyme, and ginger, and saué. Fold in 1/4 of the cream and season to taste.
For the second filling, wash 150g potatoes and carrots, peel, and slice finely. Wash leek, cut into fine rings. Dice the smoked tofu and fry in a pan with some oil until crispy. Add the remaining ingredients and sauté. Fold in 1/4 of the cream again and season to taste.
Wash figs, remove stem ends and slice finely for the third filling. Finely chop 4 walnuts and mix with agave syrup and thyme. Fold in 1/4 of the cream again.
For the last filling, wash, peel, and finely slice the remaining potatoes and apples. Slice the red cabbage, add it to the previous ingredients with the remaining 4 walnuts and sauté in a pan. Mix the red cabbage-apple filling with the remaining 1/4 of the cream and season to taste.
Preheat the oven at 180 °C / 350 °F. Line with the chilled dough and fill with the fillings. Place the Simply V slices on top and bake in the oven for 15-20 minutes.
Decorate the baked mini tartelettes with arugula, figs, and cranberries and serve.
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