Tarte Flambée with Leek and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g spelled flour
- 20 g fresh yeast (half a cube)
- 300 ml water
- 5 tablespoon rapeseed oil
- 3 leeks (approx. 750 g)
- 300 ml soy cream (soy cream cuisine)
- 1 teaspoon apple cider vinegar
- 2 medium pear (s)
- 6 tablespoon walnuts, chopped
- some salt and pepper
- some sugar
Print Recipe
Pin Recipe Instructions
- Mix the spelled flour with 10 g salt and 2 tablespoons rapeseed oil. Dissolve the yeast in the lukewarm water. Add the yeast water to the flour and knead the dough for about 5 minutes. Then let it rest for about 30 minutes.
- Then shape the dough into 5 even balls and roll them out to a size of approx. 26 cm.
- Clean the leek and cut into thin rings. Heat 3 tablespoons of oil in a large pan and sauté the leek with a teaspoon of sugar for about 5 minutes. Remove from the heat and mix the soy cream with the leek. Add the apple cider vinegar and season well with salt and pepper.
- Quarter the pears and cut into thin slices. Spread the leek mixture on the dough base and spread the pear slices on top. Then sprinkle the chopped walnuts on top.
- Bake in a preheated oven at 220 ° C for 15 to 20 minutes.
- Variations:
- If you want, you can mix 1 tablespoon of almond butter with a little water, yeast flakes and a pinch of salt per tarte flambée and put dabs of it on the tarte flambée.
- If you don`t want it to be vegan, you can sprinkle the tarte flambée thinly with some grated cheese.
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