Vegan Tarte Flambée with Pumpkin, Leek and Carrot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 package pizza dough, vegan (Lizza dough plate, low carb, gluten-free)
- olive oil
- 0.5 ½ small Hokkaido pumpkin (se)
- 1 small onion (s), red
- 0.5 stick ½ leek
- 1 large carrot (s)
- 1 teaspoon salt
- 0.25 teaspoon ¼ pepper
- 3 pinches nutmeg, grated
- oil
- 125 g soy quark (quark alternative)
- 1 teaspoon mustard
- salt and pepper
- Nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and remove the seeds from the pumpkin. Peel the onion and cut into fine strips. Cut the remaining vegetables into 4 - 5 cm long pieces or the pumpkin into small pieces and grate them in a food processor or by hand.
- Heat the frying oil in a pan and fry the vegetables for about 15 minutes, until they are cooked and season with the spices.
- Preheat the oven to 200 ° C, prick the dough with a fork and brush with olive oil and prebake for 8 minutes.
- Meanwhile mix the soy quark with the mustard and the spices.
- Brush the pre-baked dough with the soy quark, place the vegetables on top and bake for another 15 minutes.
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