Vegan Tart with Bell Peppers, Onions and Capers

Ingredients

• 330 g spelt flour
• 150 g vegan margarine
• 1 tsp sea salt
• olive oil (for the pan)
• flour (for dusting)
• 2 bell peppers (red and yellow)
• 2 red onions
• 2 Garlic cloves
• 4 thyme sprigs
• 40 g sun-dried tomatoes (in oil)
• 1 tbsp Olive Oil
• 30 g capers (jar)
• Salt
• pepper (ground)
• 100 g cashews
• 2 tbsp nutritional yeast
• 1 tsp white wine vinegar

Instructions

1. 1.

   For the dough, combine all dough ingredients with about 80 ml water and knead into a smooth dough. Add more flour or water if needed, cover and chill for about 30 minutes.

2. 2.

   Wash, trim and slice the bell peppers into strips. Peel and halve the onions, then thinly slice them. Peel the garlic cloves and slice thinly. Wash thyme, shake dry, pluck leaves from two sprigs, chop finely. Drain sun‑dried tomatoes and cut into strips. Sauté peppers, onions and garlic in hot oil for about 3 minutes, then remove from heat and fold in drained tomatoes and capers. Season lightly with salt and pepper.

3. 3.

   Preheat the oven to 200 °C (fan). Grease the pan. Roll out the dough on a floured surface slightly larger than the pan, lay it into the pan, form a rim and trim excess dough. Prick the base with a fork and blind‑bake for about 7 minutes. While the crust bakes, blend cashews, nutritional yeast, vinegar and 200 ml water until smooth. Season with salt, pepper and chopped thyme. Alternate layers of vegetable mixture and sauce on the base, then bake in the oven for another 35–40 minutes. Garnish with remaining thyme before serving.