Vegan Pumpkin and Mushroom Tarte Flambée

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	3 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For covering:

200 ml cream vega
400 g Hokkaido pumpkin (se)
220 g mushrooms
salt and pepper

Vegan Pumpkin and Mushroom Tarte Flambée

Instructions

For the dough, sieve the flour and mix with the spices and sugar. Then add the lukewarm water, knead everything well and shape the dough into a ball.
Cover and let the dough rise in a warm place for 2-3 hours. Knead again and shape into four 4 balls.
Preheat the oven to 250 ° C top / bottom heat.
Roll out the dough balls each into an approx. 2 mm thick flatbread. Season the creme vega with salt and pepper and spread on the flatbreads. Hollow out the pumpkin and cut into narrow wedges (do not peel it! The skin will be quite soft when baking), cut the mushrooms into slices and spread both on the flatbread.
Bake the tarte flambée on a baking sheet lined with baking paper for about 15 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.