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.
Tarte Flambée with Pumpkin
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.