Tarte Flambée with Vegan Cream, Smoked Tofu, Mushrooms and Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 450 g wheat flour type 1050
- 1 teaspoon salt
- 220 ml sparkling mineral water
- 200 g soy yourt (yourt alternative)
- 100 g soy cream (soy cream cuisine) or other vean cream
- 1 teaspoon psyllium husks
- salt and pepper
- Cumin powder
- Coriander powder
- some lime juice
- 1 leek
- 8 mushrooms
- 4 large onions or shallots
- 200 g smoked tofu
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, salt and water into a smooth dough. Set aside and let rest in a warm place for 30 minutes.
- Meanwhile, for the vegan cream, mix soy yoghurt, soy cream and psyllium husks and season with salt, pepper, lime juice, cumin and coriander.
- Clean, wash and drain the vegetables so that too much moisture does not get on the tarte flambée. Cut the leek, onions and mushrooms into rings or slices. Dice the smoked tofu.
- Preheat the oven to 250 ° C top-bottom heat.
- Now divide the dough into 3 portions and roll them out as thinly as possible (approx. 5 mm). Spread the cream on top with a spoon and then top with the vegetables.
- Bake the tarte flambée for about 15 minutes.
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