Vegan Tarte Flambée with Wild Garlic and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g wheat flour type 550
- 21 g yeast, fresh
- 150 ml water, lukewarm
- 1 teaspoon salt
- 1 pinch sugar
- 2 tablespoon olive oil
For covering:
- 150 ml soy cream (Soy Cream Cuisine) or oat cream
- 2 tablespoon flour
- 1 tablespoon olive oil
- salt and pepper
- 1 bunch spring onion (s)
- some tomato (s), dried
- 1 bunch wild garlic
Print Recipe
Pin Recipe Instructions
- Dough:
- Knead the flour, yeast, lukewarm water, salt, sugar and olive oil well and cover and let rise in a warm place for about 45 minutes. The dough should have enlarged a lot.
- Covering:
- Wash the spring onions, cut into 1 cm wide rings and sauté with a little oil in a pan. Season to taste with salt and pepper.
- Mix the soy or oat cream, the flour and the tablespoon of olive oil until smooth and season to taste with salt and pepper.
- Preheat the oven to 220 ° C top / bottom heat.
- Knead the dough well on a floured work surface, roll out 2 - 3 mm thin and then place on a baking sheet with baking paper. Spread the soy cream mixture on top and cover the flatbread with the steamed spring onion rings. Cut the sun-dried tomatoes into small pieces and spread them on the dough as well. Simply snip plenty of wild garlic with the scissors and spread it on the dough. The more the better - the wild garlic season is short!
- Bake at 220 ° C for about 10 minutes.
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