2 egg yolks
1 tablespoon of water
a pinch of salt to taste
150g of fresh spinach
3 large mushrooms
1 vegan mozzarella
1/3 of red pepper
freshly chopped basil
1 teaspoon of granulated garlic
garlic salt to taste
a pinch of chilli powder
3 tablespoons of vegan cream
a pinch of nutmeg
salt, pepper to taste
Put all ingredients for the dough into a bowl.
Knead the dough in a bowl. Form a ball and wrap it in foil. Put in the fridge for 1 hour.
In the meantime, prepare all ingredients for stuffing. Clean the mushrooms and peel them. Rinse the spinach and drain off excess water. Peel onion and chop into cubes. Mozzarella cheese in chopped basil.
After 1h, remove the dough from the fridge and put it into the tart form. Thoroughly fill the edges and prick with a fork. Put ready form into a preheated oven and bake at 180 degrees Celsius for 20 minutes.
When baking tarts in the oven, prepare a pan and heat a tablespoon of oil. Put the chopped onion and fry it in golden colour. Cut the mushrooms into slices and add to the onions. Fry to evaporate the water. Spices granulated with garlic and garlic salt.
Add the spinach to the mushrooms and fry it to reduce its volume and evaporate the water. Season the powder with chilli and mix all the ingredients together.
Select a tart from the oven. At the bottom put a spinach with mushrooms. Cut the mozzarella into slices and put on top.
Put all ingredients for the egg-cream mass into a bowl and mix thoroughly.
Pour out a lot of egg for stuffing and decorate on the top with chopped peppers.
Put in the oven for another 20 minutes.