Vegan Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flour
- 8 g yeast, fresh
- water, lukewarm (approx. 50 ml)
- 1 tablespoon olive oil
- 1 pinch (s) salt
- 100 ml heavy cream (soy cream)
- 1 spring onion (s)
- 0.5 ½ zucchini (approx. 100 g)
- 60 g tofu (almond and nut tofu)
- 2 teaspoons Provence herbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar and salt. Dissolve the yeast in lukewarm water, add to the flour and knead an elastic dough with the oil. Let rise in a warm place for at least 30 minutes.
- Mix the soy cream with the spices, season with pepper and possibly additional salt. Cut the spring onion into rings, halve the zucchini and cut into slices. Also cut the almond and nut tofu into slices.
- Roll out the dough. Spread about half of the soy cream on top. Scatter the zucchini, tofu and spring onions on top. Pour the rest of the soy cream over it. Bake at 220 ° C for approx. 15 - 20 minutes.
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