Vegan Pumpkin Sweet Potato Tart

Ingredients

• 250 g sweet potatoes
• 250 g butternut squash
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• 1 pinch ground allspice
• 1 tbsp orange juice
• 1 roll of vegan puff pastry (frozen, 275 g)
• 1 tbsp soy drink (soy milk)
• 1 Red Onion
• 250 g vegan mozzarella
• 1 handful Arugula

Instructions

1. 1.

   Peel the sweet potatoes and butternut squash and cut both into about 1.5 cm cubes. Heat the oil in a non-stick pan and brown the potato and squash cubes for about 5 minutes on all sides. Season with salt, pepper and allspice. Drizzle with orange juice and remove from heat.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heating. Line a baking tray with parchment paper.

3. 3.

   Roll out the puff pastry onto the tray and cut off about 2 cm around the edge. Brush the remaining dough edges with soy milk. Place the dough strips on top, creating an elevated rim for the tart.

4. 4.

   Peel the onion, halve it and slice into thin strips. Dice the cheese. Spread the sweet potato–pumpkin mixture with onion and cheese over the pastry. If desired, season again with salt and pepper and bake in the oven on the middle rack for about 25 minutes until crisp.

5. 5.

   Rinse the arugula, pat dry and shake or spin it to remove excess water.

6. 6.

   Remove the tart from the oven, let it cool slightly and sprinkle with arugula before serving.