Often left by the wayside at Xmas, vegan can finally enjoy special gourmet treats.
Preparation: 15 minutes
Cooking: 20 minutes
For 6 persons
Preheat the oven to 180 °C.
In a mixer bowl with a S blade, place the olives, the capers, the artichoke hearts, the garlic cloves, the lemon juice and the fresh basil. Mix until you obtain a homogenous spread without any pieces.
Unroll the 2 pâtes feuilletées. Spread the Xmas tree shaped olive spread on the first pâte feuilletée, then cover up with the second spread. Cut the Xmas tree shape in the two widths of the pâte feuilletée, then cut up into horizontal strips on the entire height of the Xmas tree. Twist each strip, then smear the pine tree with soya milk. Bake for 20 minutes.
"Mon Noel Vegan" aux Editions Marabout
Also discover the spring veggie tart by Catherine Kluger, the no gluten tidbit cake for the happy hour and the veggie tart with courgettes.
