Tarte Flambée meets Golatsche – savoury, crispy and incredibly tasty!
Ingredients
2 pointed bell peppers
2 cloves of garlic
1 small red onion
150g cashews
Juice of one lemon
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
1/2 tsp paprika powder
1/4 tsp cumin
Salt
Additionally
1 tbsp chopped cashews
Fresh herbs
Olive oil
Snacking Tyrolean-style - HANDL TYROL VEGGIE Tyrolini
Method
Level of difficulty:
Beginner
- Preheat the oven to 180°C.
- Wash the pointed bell peppers, remove the seeds, and chop them finely. Peel the garlic. Peel and quarter the onions, then place them in a baking dish along with the bell pepper pieces and garlic. Bake for 15-20 minutes.
- In the meantime, roast the cashews in a pan over medium heat.
- Allow the vegetables to cool slightly. Put them in a blender along with the other ingredients and blend into a creamy spread.
- Fill the spread into a jar and refrigerate. Before serving, garnish with fresh herbs, chopped cashews, and a drizzle of olive oil.