How to use To make vegan pastry combine 350g of pastry flour, 1 tsp salt, 150ml olive oil, and just enough water (4-5 tbsps) to combine it into a dough. Roll out the pastry between two pieces of parchment paper to the desired thickness and line a 23 or 24 cm tin. Using a fork, poke some holes in the bottom to avoid a soggy bottom. Trim the edge and bake the tart shell for 20 minutes at 190 C. Add a sweet or savory filling of your choice. Example: add vegan pesto, layer sliced tomatoes of your choice, add more pesto and sprinkle some fresh parsley on top and bake for another 20-25 min.
Production process A mixture of European organic wheat milled and sieved.
Storage Store in an airtight container in a cool, dry place.
Shelf life 10-12 months with proper storage
Allergens Gluten, wheat. Possible cross-contamination with rye.
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