Tarte Flambée is an Alsatian and South German dish. There are many variations of the original recipe. This one uses some pumpkin – but it tastes equally delicious without :).
This recipe is indeed very versatile: You may bake it without pumpkin, experiment with different herbs and spices, add vegan cheese, mushrooms or vegetables of your choice (e.g. olives, asparagus, spinach, etc.), top the dough with classical pizza-sauce and vegan cheese (I use to make my pizza recipes with a different dough, but this one works too) or top the baked tarte flambée with salad of your choice.
Ingredients
For the dough
- 400 g all-purpose flour , gluten-free
- 4 Tbsp olive oil
- 1-2 tsp salt (or to taste)
- 275 ml water (the amount may vary depending on the type of flour used)
For the topping
- 2 onions, sliced
- 1 pack smoked tofu (about 180 g), sliced
- about 200 g pumpkin, sliced thin
- 1 apple or pear sliced thin
- 140 g (5 oz) vegan cream cheese unsweetened
- 200 g (7 oz) vegan sour cream
- some plant based milk to thin out sour cream mixture
- salt and pepper to taste
Servings:
Instructions
- Preheat oven to 475° F (245°C) and line two baking sheets with parchment paper (or use 4 round pizza pans instead).
- For the dough: Mix flour, oil, water and salt to make a dough. The dough should not be sticky, so you may need to add more water or flour.
- Divide the dough into 2 equal pieces and roll out each as thin as possible. Transfer onto the prepared baking sheets.
- In a small bowl, mix together cream cheese, sour cream, salt and pepper. Add some milk if the mixture is too thick.
- Spread the mixture on top of dough and spread onions, tofu, pumpkin and apple/pear on top.
- Bake for about 15 minutes, until crust is crispy and golden.
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