Summary

Ingredients

For the dough:

• 500g flour
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon sugar
• 300 ml water, lukewarm

For covering:

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

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Instructions

1. 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.
2. Cover and let the dough rise in a warm place for 2-3 hours. Knead again and shape into four 4 balls.
3. Preheat the oven to 250 ° C top / bottom heat.
4. 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.
5. Bake the tarte flambée on a baking sheet lined with baking paper for about 15 minutes.