Soak the dried tomatoes in lukewarm water.

Knead all the ingredients for the dough for 10 minutes. Cover up the dough with a towel and let it settle in a warm place for at least an hour.

Pre-heat the oven (at 180°).

Cut the tomatoes into small bits, mix together with the soya cream, basil, yeast flakes, balsamic vinegar and the smoked paprika powder until you get one uniform mixture.

Roll out the dough on a baking tray (covered with baking paper) and spread the creme evenly on the dough.

Cut the VEGANSLICES into small rectangles, cut the onions into thin slices, cut the paprika into small cubes and the courgette into small bits. Spread the ingredients out across the creme.

Bake the tart for half an hour (check after 20 minutes). Let it cool down, cut into smaller pieces and serve.