Summary

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

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Instructions

1. 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.
2. Then shape the dough into 5 even balls and roll them out to a size of approx. 26 cm.
3. 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.
4. 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.
5. Bake in a preheated oven at 220 ° C for 15 to 20 minutes.
6. Variations:
7. 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.
8. If you don`t want it to be vegan, you can sprinkle the tarte flambée thinly with some grated cheese.